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Sun-Dried-Tomato, Sausage, and Fontina Pizza
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
—
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
25g
Dough weight
145g
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (2)
- oilchopped drained oil-packed sun-dried tomatoes0.6666666666666666 cup · 145.3g
- cheese othergrated Parmesan0.25 cup · 25g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesesweet Italian sausage1 lb · 453.6g
- over cheese2 12-inch store-bought pizza shells
- over cheesefontina0.5 lb · 226.8g