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Sun-Dried Tomato and Arugula Pizza
foodandwine.com · 2013 · Original
Style not identified
DietVegetarian. Not vegan: fresh mozzarella.
Against 5,130 pizza recipes
59% hydration: drier than 76% of the 1,480 doughs that parse.
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
n/a
Cheese
454g
Dough weight
931g
Process
Bake temp
n/a
Bake time
4 min
Oven
home standard
Surface
stone
Bulk
2h
Ingredients (9)
- flourall-purpose flour4 cup · 500g
- sugarsugar1 tbsp · 12.5g
- yeastactive dry yeast1 tsp · 3g
- waterwarm water1 1/4 cup · 296g
- saltsalt1 tsp · 6g
- oil32 sun-dried tomato halvesn/a
- oilextra-virgin olive oil1/3 cup · 72.7g
- cheese mozzarellafresh mozzarella1 lb · 454g
- saltSalt and freshly ground peppern/a
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
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