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Frying-pan flatbread, pecorino, mortadella ham, chilli honey and pistachios
Paul Ainsworth · bbc.co.uk · 2024 · 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
—
Hydration
—
Salt
2.8%
Yeast
1.00%
Oil
—
Sauce
—
Cheese
30g
Dough weight
897g
Process
Bake temp
464°F / 240°C
Bake time
20-20 min
Oven
home standard
Surface
stone
Ingredients (10)
- sugar/6oz honey170g
- salt3g sea salt3g
- yeast5g dried active yeast5g
- sugarhoney1 tsp · 4.2g
- oil/1 tbsp extra virgin olive oil15 tbsp · 204g
- flour/1lb 2oz strong white flour500g
- salt/⅓oz fine table salt11 oz · 11g
- cheese other/1oz pecorino30g
- cheese other1 ball burrata—
- salt2 pinches sea salt flakes—
Toppings (9)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese/3 tbsp sherry vinegar45 tbsp · 562.5g
- over cheese5g dried chilli flakes5g
- over cheesehot smoked paprika1 tsp · 4.2g
- over cheese½ tsp sweet smoked paprika0.5 tsp · 2.1g
- over cheesepinch dried oregano
- over cheese2 fresh rosemary sprigs
- over cheese5 slices mortadella ham
- post bake10 large fresh basil leaves
- over cheese/½oz pistachios20 oz · 20g