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Mackerel in pizzaiola sauce
Gennaro Contaldo · bbc.co.uk · 2023 · 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
—
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
400g
Cheese
—
Dough weight
109g
Process
Bake temp
500°F / 260°C
Bake time
5-5 min
Oven
home standard
Surface
stone
Ingredients (6)
- oilextra virgin olive oil2 tbsp · 27.2g
- sauce tomato/14oz baby plum tomatoes400g
- saltsea salt—
- oilolive oil6 tbsp · 81.6g
- sauce tomatoarlic cloves—
- saltsalt and freshly ground black pepper—
Toppings (9)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesearlic cloves
- over cheese¼ red chilli
- over cheese/¾oz capers20 oz · 20g
- over cheese10 pitted black olives
- over cheesepinch dried oregano
- over cheesehandful fresh flatleaf parsley
- over cheese4 mackerel fillets500g
- over cheese/14oz small new potatoes400g
- over cheese4 rosemary sprigs