← All pizzas
Alpine pizza
Antonio Carluccio and Gennaro Contaldo · bbc.co.uk · 2012 · Original
other (asserted)
Baker's percentages
Flour
500g
Water
9072g
Hydration
1814.4%
Salt
2.4%
Yeast
1.40%
Oil
—
Sauce
—
Cheese
80g
Dough weight
9591g
Process
Bake temp
475°F / 246°C
Bake time
10-10 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (7)
- flour/1lb 2oz strong plain flour500 each · 500g
- saltsalt2 tsp · 12g
- yeast1 x 7g sachet of dried yeast1 each · 7g
- water/11fl oz lukewarm water320 oz · 9072g
- flourdried breadcrumbs or semolina0 each · 0g
- cheese other/3oz gruyère cheese80 each · 80g
- saltsalt and freshly ground black pepper0 each · 0g
Toppings (4)
- over cheese/9oz crème fraîche250g
- over cheese1 large red onion
- over cheese/5oz salami140g
- post bakemarjoram leaves