Creamy truffle pizza

Baker's percentages

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

Hydration above 95% is almost certainly a cups-to-grams parse error, so this dough sits out the charts.

Process

Ingredients (10)

• water/7fl oz lukewarm water200 oz · 5670g
• flour/1lb strong white flour450g
• yeast2g fast-action dried yeast2g
• salt/½oz salt15 oz · 15g
• oil/2fl oz olive oil50 oz · 1418g
• sugar/1½oz caster sugar40 oz · 40g
• dairy dough/7fl oz double cream200 oz · 5670g
• saltsea salt and freshly ground black peppern/a
• cheese other/1oz ricotta30g
• cheese other/3oz burrata80g

Toppings (10)

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

• over cheese/¾oz butter20 oz · 20g
• over cheese/10½oz baby onions300 oz · 300g
• over cheesefinely chopped thyme leaves3 tsp · 12.6g
• over cheese2 bay leaves
• over cheesefinely chopped rosemary leaves2 tsp · 8.4g
• over cheese/3½fl oz white wine vinegar100 oz · 2835g
• over cheese/½oz baby spinach15 oz · 15g
• over cheese/¾oz mascarpone20 oz · 20g
• over cheese1 fresh truffle
• over cheese/2oz onion Lyonnaise50g