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Auberge Chorizo, Goat's Cheese and Onion Pizza - Thin Crust
French Tart · food.com · 2007 · 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
222g
Water
178g
Hydration
80.0%
Salt
1.4%
Yeast
3.15%
Oil
—
Sauce
31g
Cheese
199g
Dough weight
412g
Process
Bake temp
500°F / 260°C
Bake time
6-8 min
Oven
home standard
Surface
stone
Ingredients (10)
- yeastdry yeast7g
- sugarsugar0.5 tsp · 2.1g
- waterof lukewarm water0.75 cup · 177.8g
- flourof unbleached strong plain bread flour1.75 cup · 222.3g
- saltsalt0.5 tsp · 3g
- cheese othergoat's cheese5 oz · 141.8g
- sauce tomato1 tomatoes—
- sauce tomato2 -4 tablespoons tomato paste or 2 -4 tablespoons tomato sauce2 tbsp · 30.6g
- oil2 sun-dried tomatoes packed in oil—
- cheese mozzarellagrated mozzarella cheese2 oz · 56.7g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesechorizo sausage4 oz · 113.4g
- over cheese1 red onion
- over cheesecapers2 tsp · 8.4g
- over cheesefresh ground black pepper
- over cheeseoregano