Pizza expressed three ways

Baker's percentages

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

Flour or hydration falls outside the parsable range, so this dough sits out the charts.

Process

Ingredients (9)

• flour/11oz strong bread flour300g
• yeast1 x 7g sachet fast-action dried yeast7g
• saltsalt1 1/2 tsp · 9g
• oilextra virgin olive oil3 tbsp · 40.8g
• saltsalt and peppern/a
• sauce tomato/1¾fl oz passata50 oz · 1418g
• cheese other/3oz goats’ cheese75g
• cheese other/3½oz feta cheese100 oz · 100g
• sauce tomato6 cherry tomatoesn/a

Toppings (15)

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

• over cheese2 spring onions
• over cheese1 red chilli
• over cheese2 fat sausages
• over cheesefennel seed2 tsp · 8.4g
• over cheeseharissa paste2 tbsp · 25g
• over cheesea handful of wild rocket
• over cheese/1¾oz peppadew peppers50 oz · 50g
• over cheese3 sprigs of thyme
• over cheesearlic clove
• over cheese10 chorizo slices
• post bakesmall handful of fresh basil leaves
• over cheese/3½oz hummus100 oz · 100g
• over cheese½ small courgette
• post bakedrizzle of balsamic glaze
• over cheesesmall handful of mint leaves