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Alpine pizza
Antonio Carluccio and Gennaro Contaldo · bbc.co.uk · 2012 · Original
other (asserted)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.
Flour
500g
Water
9072g
Hydration
—
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 flour500g
- saltsalt2 tsp · 12g
- yeast1 x 7g sachet of dried yeast7g
- water/11fl oz lukewarm water320 oz · 9072g
- flourdried breadcrumbs or semolina—
- cheese other/3oz gruyère cheese80g
- saltsalt and freshly ground black pepper—
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese/9oz crème fraîche250g
- over cheese1 large red onion
- over cheese/5oz salami140g
- post bakemarjoram leaves