← All pizzas
Tomato and squash pizza
Nick Nairn · bbc.co.uk · 2007 · 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
100g
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
13.6%
Sauce
100g
Cheese
—
Dough weight
114g
Process
Bake temp
450°F / 232°C
Bake time
5-6 min
Oven
home standard
Surface
stone
Ingredients (8)
- flour/3½oz plain flour100 oz · 100g
- saltpinch salt—
- oilolive oil1 tbsp · 13.6g
- waterwarm water—
- sauce tomato/3½oz tinned tomatoes100 oz · 100g
- sugarpinch sugar—
- saltsalt and freshly ground black pepper—
- sauce tomatoarlic clove—
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