Baker's percentages

Process

Ingredients (8)

• yeastinstant yeast2 tsp · 6g
• flourplain flour plus extra for dusting225 each · 225g
• sugargolden caster sugar1 tsp · 4.2g
• oilextra virgin olive oil for shaping the dough and drizzling0 each · 0g
• oilextra virgin oilve oil3 tbsp · 40.8g
• sauce tomatotomato purée2 tbsp · 30.6g
• sauce tomatoarlic cloves crushed2 each · 0g
• sauce tomatotomatoes halved110 each · 110g

Toppings (10)

• over cheesered wine vinegar25g
• over cheese½ tbsp Dijon mustard6.3g
• over cheesedried oregano0.5g
• over cheesestilton crumbled100g
• over cheese2 hard-boiled eggs peeled and roughly chopped
• over cheese1 romaine lettuce shredded
• over cheese½ cucumber deseeded and finely cubed
• over cheese½ red onion thinly sliced
• over cheesecooked chicken slices shredded160g
• over cheesehandful of finely chopped parsley to serve