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Flatbread pizza with pepperoni, courgette and onion
Paul Ainsworth · bbc.co.uk · 2013 · 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
350g
Water
4253g
Hydration
—
Salt
—
Yeast
—
Oil
19.4%
Sauce
400g
Cheese
—
Dough weight
4671g
Process
Bake temp
500°F / 260°C
Bake time
3-4 min
Oven
home standard
Surface
stone
Ingredients (6)
- flour/12oz plain flour350g
- saltsalt and black pepper—
- water150-200ml/5-7fl oz warm water150 oz · 4252.5g
- oilolive oil3 tbsp · 40.8g
- sauce tomato1 x 400g/14oz tin chopped tomatoes400g
- cheese mozzarella2 balls mozzarella—
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesearlic cloves
- over cheese½ tsp dried mixed herbs0.5 tsp · 2.1g
- over cheese1 courgette200g
- over cheese/3½oz pepperoni slices100 oz · 100g
- over cheese1 onion