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Alpine pizza
Antonio Carluccio and Gennaro Contaldo · bbc.co.uk · 2012 · Original
Style not identified
DietNot vegetarian: salami.
Against 5,130 pizza recipes
Its dough did not parse to grams, so it is matched to other recipes by style and toppings.
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
n/a
Salt
2.4%
Yeast
1.40%
Oil
0%
Sauce
n/a
Cheese
80g
Dough weight
9591g
Hydration above 95% is almost certainly a cups-to-grams parse error, so this dough sits out the charts.
Process
Bake temp
475°F / 246°C
Bake time
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 semolinan/a
- cheese other/3oz gruyère cheese80g
- saltsalt and freshly ground black peppern/a
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
Keep exploring
Do something with it
- Scale this doughSet a flour weight and ball count and get every ingredient in grams.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, this one included.
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