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Cherry Tomato and Bocconcini Pizza
Chef floWer · food.com · 2007 · Original
Style not identified
DietVegetarian. Not vegan: mozzarella cheese, parmesan cheese, bocconcini.
Against 5,130 pizza recipes
95% hydration: wetter than 99% of the 1,480 doughs that parse.
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
188g
Water
178g
Hydration
94.8%
Salt
1.6%
Yeast
1.60%
Oil
4.8%
Sauce
n/a
Cheese
141g
Dough weight
381g
Process
Bake temp
n/a
Bake time
10 to 15 min
Oven
home standard
Surface
stone
Ingredients (9)
- yeastactive dry yeast1 tsp · 3g
- sugarcaster sugar1/4 tsp · 1.1g
- waterwater3/4 cup · 178g
- flourplain flour1 1/2 cup · 188g
- saltsea salt1/2 tsp · 3g
- oilolive oil2 tsp · 9g
- sauce tomato32 cherry tomatoesn/a
- cheese mozzarellamozzarella cheese1 cup · 113g
- cheese otherparmesan cheese1/4 cup · 28.3g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseoregano leaves1/4 cup · 6g
- over cheeseblack pepper
- over cheesebocconcini180g
- over cheesebaby rocket100g
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