Vegan pizza

Baker's percentages

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

Hydration above 95% is almost certainly a cups-to-grams parse error, so this dough sits out the charts.

Process

Ingredients (10)

• flour/7oz strong white bread flour200g
• yeastfast-action dried yeast1 1/2 tsp · 6.3g
• sugarcaster sugar1 tsp · 4.2g
• saltflaked sea salt1 tsp · 6g
• water/4fl oz warm water125 oz · 3544g
• oilolive oiln/a
• sauce tomatoarlic clovesn/a
• sauce tomatotin chopped tomatoes400g
• oil/3½oz quartered or sliced artichoke hearts in oil100 oz · 100g
• saltflaked sea salt and ground black peppern/a

Toppings (9)

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

• over cheeseextra virgin olive2 tbsp · 25g
• over cheese1 small onion
• over cheesedried oregano1 tsp · 0.5g
• over cheese½ red or yellow pepper
• over cheese½ large courgette
• over cheese/3½oz chestnut mushrooms100 oz · 100g
• over cheeseground almonds4 tbsp · 50g
• over cheese14–16 green or black olives
• post bakelarge handful fresh basil leaves