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Arugula Salad Pizza
jrusk · food.com · 2009 · 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
226g
Dough weight
7g
Process
Bake temp
500°F / 260°C
Bake time
10-12 min
Oven
home standard
Surface
stone
Ingredients (4)
- oilolive oil0.5 tbsp · 6.8g
- cheese mozzarellamozzarella cheese2 cup · 226g
- sauce tomato5 cherry tomatoes or 5 grape tomatoes—
- saltsalt & fresh ground pepper—
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 prepared pizza crust
- post bakearugula1 cup · 200g
- over cheesebalsamic vinegar1 tbsp · 12.5g