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Broccoli Rabe Pizza
Antifreesz · 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
—
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
77g
Cheese
226g
Dough weight
55g
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (4)
- sauce tomatosun-dried tomato0.25 cup · 61.3g
- cheese mozzarellamozzarella cheese2 cup · 226g
- sauce tomatocrushed red pepper flakes1 tbsp · 15.3g
- oilolive oil0.25 cup · 54.5g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 bunch broccoli rabe
- over cheeseItalian sausage1 lb · 453.6g
- over cheesegarlic4 tbsp · 50g
- post bakefresh basil3 tbsp · 4.5g
- over cheesepizza dough1 lb · 453.6g