Artichoke Sun-Dried Tomato Pizza

Baker's percentages

Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.

Process

Ingredients (10)

• waterwarm water1 cup · 237g
• yeastyeast1 1/4 tsp · 5.3g
• sugarsugar1 tsp · 4.2g
• saltsalt1/2 tsp · 3g
• oilolive oil1 tbsp · 13.6g
• flour2 1/2-3 cups flour2 1/2 cup · 500g
• sauce tomatohunt tomato sauce4 oz · 113g
• oil5 sun-dried tomatoesn/a
• waterhot watern/a
• cheese mozzarella1 package vegan mozzarella cheese or 1 package vegan mozzarella cheese340g

Toppings (12)

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

• over cheeseminced garlic1 tbsp · 12.5g
• over cheese1 -2 teaspoon dried Italian herb seasoning1 tsp · 4.2g
• over cheeseoregano1/4 tsp · 0.1g
• over cheesemixed Italian herbs1/4 tsp · 1.1g
• over cheeseblack pepper1/4 tsp · 1.1g
• over cheesered pepper flakes1/4 tsp · 1.1g
• over cheesegarlic powder1/4 tsp · 1.1g
• over cheese4 -5 marinated artichoke hearts
• over cheese1/4 medium onion
• over cheese3 mushrooms
• over cheese10 black olives
• over cheesecooking spray