Scallop and Bacon Pizza
foodandwine.com · 2015 · Original
Style not identified
DietNot vegetarian: thick-cut bacon, sea scallops.
Against 5,130 pizza recipes
Its dough did not parse to grams, so it is matched to other recipes by style and toppings.
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
n/a
Hydration
n/a
Salt
n/a
Yeast
n/a
Oil
0%
Sauce
n/a
Cheese
28g
Dough weight
386g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
475°F / 246°C
Bake time
18 min
Oven
home standard
Surface
stone
Ingredients (6)
- sauce tomatoarlic clovesn/a
- oilplus 2 tablespoons extra-virgin olive oil1/4 cup · 54.5g
- flourall-purpose flour1/4 cup · 31.3g
- dairy doughwhole milk1 1/2 cup · 300g
- cheese otherfreshly grated Parmigiano-Reggiano cheese1/4 cup · 28.3g
- saltKosher saltn/a
Toppings (6)
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 cheese4 slices thick-cut bacon142g
- over cheese4 sea scallops142g
- post bakebaby arugula1 cup · 200g
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