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Artichoke Sun-Dried Tomato Pizza
Shannon Holmes · food.com · 2004 · Original
other (asserted)
Baker's percentages
Flour
737g
Water
0g
Hydration
—
Salt
0.4%
Yeast
0.72%
Oil
1.9%
Sauce
113g
Cheese
340g
Dough weight
763g
Process
Bake temp
425°F / 218°C
Bake time
20-30 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (11)
- flourwarm water1 cup · 237g
- yeastyeast1.25 tsp · 5.3g
- sugarsugar1 tsp · 4.2g
- saltsalt0.5 tsp · 3g
- oilolive oil1 tbsp · 13.6g
- flour2 1/2-3 cups flour2.5 cup · 500g
- sauce tomatohunt tomato sauce4 oz · 113.4g
- oil5 sun-dried tomatoes5 each · 0g
- waterhot water0 each · 0g
- cheese mozzarella1 package vegan mozzarella cheese or 1 package vegan mozzarella cheese1 each · 340.2g
- oilolive oil0 each · 0g
Toppings (12)
- over cheeseminced garlic12.5g
- over cheese1 -2 teaspoon dried Italian herb seasoning4.2g
- over cheeseoregano0.1g
- over cheesemixed Italian herbs1.1g
- over cheeseblack pepper1.1g
- over cheesered pepper flakes1.1g
- over cheesegarlic powder1.1g
- over cheese4 -5 marinated artichoke hearts
- over cheese1/4 medium onion
- over cheese3 mushrooms
- over cheese10 black olives
- over cheesecooking spray