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Bocadillos de pizza con panceta y mozzarella. Receta para el picoteo
Philippe Saez · directoalpaladar.com · 2017 · 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
—
Cheese
150g
Dough weight
—
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (1)
- cheese mozzarellaMozzarella fresca150g
Toppings (9)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseMasa para pizza250g
- over cheese12count Panceta
- over cheeseJamón de York100g
- over cheeseTomate concentrado75g
- over cheese3g Tomillo seco3g
- over cheese3g Semillas de sésamo3g
- over cheese1count Huevo
- over cheeseSal
- over cheesePimienta negra molida