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Chickpea Flour Pizza with Tomato and Parmesan
Unknown · foodandwine.com · 2013 · 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
134g
Water
237g
Hydration
—
Salt
1.5%
Yeast
—
Oil
30.4%
Sauce
31g
Cheese
—
Dough weight
414g
Process
Bake temp
500°F / 260°C
Bake time
2-3 min
Oven
home standard
Surface
stone
Ingredients (6)
- flourchickpea flour0.67 cup · 134g
- saltsalt0.33 tsp · 2g
- waterwater1 cup · 237g
- oilextra-virgin olive oil3 tbsp · 40.8g
- sauce tomatochopped tomato2 tbsp · 30.6g
- cheese otherfreshly grated Parmesan cheese3 tbsp
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesefinely chopped rosemary0.5 tsp · 2.1g
- over cheesefinely chopped onion1 tbsp · 12.5g
- over cheesefreshly ground pepper0.25 tsp · 1.1g