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Scallop and Bacon Pizza
Unknown · foodandwine.com · 2015 · 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
31g
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
28g
Dough weight
386g
Process
Bake temp
500°F / 260°C
Bake time
2-3 min
Oven
home standard
Surface
stone
Ingredients (6)
- sauce tomatoarlic cloves—
- oilplus 2 tablespoons extra-virgin olive oil0.25 cup · 54.5g
- flourall-purpose flour0.25 cup · 31.3g
- dairy doughwhole milk1.5 cup · 300g
- cheese otherfreshly grated Parmigiano-Reggiano cheese0.25 cup · 28.3g
- saltKosher salt—
Toppings (7)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesefresh lemon juice2 tbsp · 25g
- over cheesePepper
- over cheeseCornmeal
- over cheesepizza dough1 lb · 453.6g
- over cheese4 slices thick-cut bacon141.8g
- over cheese4 sea scallops141.8g
- post bakebaby arugula1 cup · 200g