Cherry Tomato and Bocconcini Pizza

Name: Cherry Tomato and Bocconcini Pizza
Cook time: 15 min
Ingredients: 1 tsp active dry yeast; 0.25 tsp caster sugar; 0.75 cup water; 1.5 cup plain flour; 0.5 tsp sea salt; 2 tsp olive oil; 32 each 32 cherry tomatoes; 1 cup mozzarella cheese; 0.25 cup parmesan cheese; 100 g baby rocket

Chef floWer · 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

288g

Water

178g

Hydration

61.8%

Salt

1.0%

Yeast

1.04%

Oil

3.1%

Sauce

—

Cheese

141g

Dough weight

481g

Process

Bake temp

500°F / 260°C

Bake time

10-15 min

Oven

home standard

Surface

stone

Ingredients (10)

yeastactive dry yeast1 tsp · 3g
sugarcaster sugar0.25 tsp · 1.1g
waterwater0.75 cup · 177.8g
flourplain flour1.5 cup · 187.5g
saltsea salt0.5 tsp · 3g
oilolive oil2 tsp · 9g
sauce tomato32 cherry tomatoes—
cheese mozzarellamozzarella cheese1 cup · 113g
cheese otherparmesan cheese0.25 cup · 28.3g
flourbaby rocket100g

Toppings (3)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

over cheeseoregano leaves0.25 cup · 6g
over cheeseblack pepper
over cheesebocconcini180g

Pizza Lab

Baker's percentages

Process

Ingredients (10)

Toppings (3)