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Chef Joey's Polenta Crust Pizza
Chef Joey Z. · food.com · 2008 · 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
25g
Water
15g
Hydration
60.0%
Salt
—
Yeast
—
Oil
—
Sauce
200g
Cheese
170g
Dough weight
40g
Process
Bake temp
500°F / 260°C
Bake time
15-15 min
Oven
home standard
Surface
stone
Ingredients (5)
- waterfiltered water1 tbsp · 15g
- flourwheat flour2 tbsp · 25g
- cheese otherromano cheese0.5 cup · 56.5g
- sauce tomatoprepared spaghetti sauce1 cup · 200g
- cheese mozzarellagoat mozzarella cheese1 cup · 113g
Toppings (8)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 package polenta510.3g
- over cheeseitalian seasoning2 tsp · 8.4g
- over cheesearrowroot1 tbsp · 12.5g
- over cheesegarlic powder1 tsp · 4.2g
- over cheese4 slices smoked tempeh
- over cheesebroccoli0.5 cup · 100g
- over cheese3 scallions
- over cheese1 roasted pepper