Baker's percentages

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

Process

Ingredients (8)

• yeastinstant yeast2 tsp · 6g
• flourplain flour plus extra for dusting225g
• sugargolden caster sugar1 tsp · 4.2g
• oilextra virgin olive oil for shaping the dough and drizzling—
• oilextra virgin oilve oil3 tbsp · 40.8g
• sauce tomatotomato purée2 tbsp · 30.6g
• sauce tomatoarlic cloves crushed—
• sauce tomatotomatoes halved110g

Toppings (10)

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

• over cheesered wine vinegar2 tbsp · 25g
• over cheese½ tbsp Dijon mustard0.5 tbsp · 6.3g
• over cheesedried oregano1 tsp · 0.5g
• 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