Sun-Dried Tomato and Arugula Pizza

Name: Sun-Dried Tomato and Arugula Pizza
Cook time: 4 min
Ingredients: 4 cup all-purpose flour; 1 tbsp sugar; 1 tsp active dry yeast; 1.25 cup warm water; 1 tsp salt; 32 each 32 sun-dried tomato halves; 0.3333333333333333 cup extra-virgin olive oil; 1 lb fresh mozzarella; 0 each Salt and freshly ground pepper

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

500g

Water

296g

Hydration

59.3%

Salt

1.2%

Yeast

0.60%

Oil

22.7%

Sauce

—

Cheese

454g

Dough weight

931g

Process

Bake temp

500°F / 260°C

Bake time

4-4 min

Oven

home standard

Surface

stone

Bulk

Ingredients (9)

flourall-purpose flour4 cup · 500g
sugarsugar1 tbsp · 12.5g
yeastactive dry yeast1 tsp · 3g
waterwarm water1.25 cup · 296.3g
saltsalt1 tsp · 6g
oil32 sun-dried tomato halves—
oilextra-virgin olive oil0.3333333333333333 cup · 72.7g
cheese mozzarellafresh mozzarella1 lb · 453.6g
saltSalt and freshly ground pepper—

Toppings (2)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

over cheesearlic cloves
post bakepacked baby arugula2 cup · 400g

Pizza Lab

Baker's percentages

Process

Ingredients (9)

Toppings (2)