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Crispy meatball pizza
Unknown · bbcgoodfood.com · 2025 · 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
—
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
200g
Cheese
150g
Dough weight
27g
Process
Bake temp
464°F / 240°C
Bake time
12-12 min
Oven
home standard
Surface
stone
Ingredients (4)
- flourplain flour for dusting—
- sauce tomatoleftover sauce200g
- cheese mozzarellagrated mozzarella150g
- oilolive oil plus a drizzle2 tbsp · 27.2g
Toppings (7)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseshop-bought or homemade pizza dough defrosted if frozen400g
- over cheese20 leftover meatballs whole or roughly chopped
- over cheesedried oregano1 tsp · 0.5g
- over cheesefennel seeds2 tsp · 8.4g
- over cheese½ tsp chilli flakes0.5 tsp · 2.1g
- over cheesesmall handful of green olives roughly chopped
- over cheesegreen salad to serve