Baker's percentages

Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.

Process

Ingredients (16)

• flour/14oz strong white bread flour400g
• flour/3½oz semolina flour100 oz · 100g
• sugarsugar1 tsp · 4.2g
• yeastdried yeast2 tsp · 8.4g
• saltsalt2 tsp · 12g
• oiloil—
• oil/3½fl oz olive oil100 oz · 2835g
• sauce tomatoarlic cloves—
• flourplain flour2 tbsp · 15.6g
• sauce tomatotomato purée1 tbsp · 15.3g
• sauce tomatotin cherry tomatoes400g
• watergolden raisins4 tbsp · 60g
• saltsalt and freshly ground black pepper—
• oiltinned artichoke hearts in oil8 tbsp · 108.8g
• cheese other/7oz feta200g
• sauce tomato16 cherry tomatoes—

Toppings (16)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

• over cheesepolenta
• over cheese2 large red onions
• over cheese/1lb 12oz lamb mince800g
• over cheesecumin seeds1 tsp · 4.2g
• over cheesefennel seeds1 tsp · 4.2g
• over cheeseblack peppercorns1 tsp · 4.2g
• over cheese1 cinnamon stick1 stick
• over cheese1 bay leaf
• over cheese/9fl oz white wine250 oz · 7087.5g
• over cheesepine nuts4 tbsp · 50g
• over cheesedried oregano2 tsp · 1g
• over cheese8 fresh flatleaf parsley sprigs
• over cheese4 handfuls rocket
• over cheese1 lemon
• over cheese6 spring onions
• over cheese8 fresh mint sprigs