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Antipasto Pizza
I'mPat · food.com · 2011 · 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
400g
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
50g
Cheese
28g
Dough weight
400g
Process
Bake temp
428°F / 220°C
Bake time
10-12 min
Oven
home standard
Surface
stone
Ingredients (6)
- sauce tomatopizza sauce0.25 cup · 50g
- cheese otherparmesan cheese0.25 cup · 28.3g
- flourchar-grilled eggplants100g
- flourartichoke hearts100g
- flourroasted red peppers100g
- flourmozzarella cheese100g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese4 pita pockets
- over cheesesalami75g
- over cheesekalamata olive0.25 cup · 50g
- over cheesebasil leaves0.25 cup · 6g