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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
Flour
500g
Water
0g
Hydration
—
Salt
2.8%
Yeast
1.00%
Oil
40.8%
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 honey170 each · 170g
- salt3g sea salt3 each · 3g
- yeast5g dried active yeast5 each · 5g
- sugarhoney1 tsp · 4.2g
- oil/1 tbsp extra virgin olive oil15 tbsp · 204g
- flour/1lb 2oz strong white flour500 each · 500g
- salt/⅓oz fine table salt11 oz · 11g
- cheese other/1oz pecorino30 each · 30g
- cheese other1 ball burrata1 each · 0g
- salt2 pinches sea salt flakes2 each · 0g
Toppings (9)
- over cheese/3 tbsp sherry vinegar562.5g
- over cheese5g dried chilli flakes5g
- over cheesehot smoked paprika4.2g
- over cheese½ tsp sweet smoked paprika2.1g
- over cheesepinch dried oregano
- over cheese2 fresh rosemary sprigs
- over cheese5 slices mortadella ham
- post bake10 large fresh basil leaves
- over cheese/½oz pistachios20g