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Squid Pizza with Saffron Aioli
foodandwine.com · 2013 · Original
Style not identified
DietNot vegetarian: cleaned squid, tentacles halved. Reviewed: squid; egg yolk.
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.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake temp
500°F / 260°C
Bake time
5 min
Oven
home standard
Surface
stone
Ingredients (7)
- waterwater1 tsp · 5g
- egg dough1 large egg yolkn/a
- oilplus 1 tablespoon extra-virgin olive oil3/4 cup · 164g
- saltSaltn/a
- flourAll-purpose flourn/a
- sauce tomatoPinch of crushed red peppern/a
- sauce tomato1 large plum tomaton/a
Toppings (9)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesePinch of saffron threads
- over cheesearlic clove
- over cheesefresh lemon juice2 tsp · 8.4g
- over cheeseCayenne pepper
- over cheesecleaned squid, tentacles halved6 oz · 170g
- over cheeseFreshly ground black pepper
- over cheese1/2 small red onion
- over cheesechopped marjoram1 tsp · 4.2g
- over cheesechopped parsley1 tbsp · 1.5g
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