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Shrimp-and-Chorizo Pizza with Escarole and Manchego
foodandwine.com · 2013 · Original
Style not identified
DietNot vegetarian: shrimp, shelled, firm chorizo.
Against 5,130 pizza recipes
62% hydration: drier than 67% of the 1,480 doughs that parse, baked at 500°F, hotter than 80% of recipes that state an oven.
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
191g
Water
119g
Hydration
62.2%
Salt
1.6%
Yeast
1.99%
Oil
17.8%
Sauce
n/a
Cheese
170g
Dough weight
352g
Process
Bake temp
500°F / 260°C
Bake time
5 min
Oven
home standard
Surface
stone
Bulk
1h
Ingredients (8)
- sugarhoney1/2 tsp · 2.1g
- waterwarm water1/2 cup · 119g
- yeastactive dry yeast1 1/4 tsp · 3.8g
- flourbread flour1 1/2 cup · 191g
- saltkosher salt1/2 tsp · 3g
- oilextra-virgin olive oil2 tbsp · 27.2g
- saltSalt and freshly ground peppern/a
- cheese otherManchego cheese6 oz · 170g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 large garlic clove
- over cheese1/2 head escarole
- over cheesemedium shrimp, shelled1/2 lb · 227g
- over cheesefirm chorizo1 1/2 oz · 42.5g
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