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Tomato and squash pizza
Nick Nairn · bbc.co.uk · 2007 · Original
Style not identified
DietVegan. 13 ingredients checked.
Against 5,130 pizza recipes
Its dough did not parse to grams, so it is matched to other recipes by style and toppings.
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
100g
Water
n/a
Hydration
n/a
Salt
n/a
Yeast
n/a
Oil
13.6%
Sauce
100g
Cheese
n/a
Dough weight
114g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
450°F / 232°C
Bake time
10 to 12 min
Oven
home standard
Surface
stone
Ingredients (8)
- flour/3½oz plain flour100 oz · 100g
- saltpinch saltn/a
- oilolive oil1 tbsp · 13.6g
- waterwarm watern/a
- sauce tomato/3½oz tinned tomatoes100 oz · 100g
- sugarpinch sugarn/a
- saltsalt and freshly ground black peppern/a
- sauce tomatoarlic cloven/a
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesepinch dried chilli flakes
- over cheesehandful fresh parsley
- post bakehandful fresh basil
- over cheese/3½oz butternut squash100 oz · 100g
- over cheese2 sprigs fresh thyme
Keep exploring
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- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, this one included.
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