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Fabulous Florentine Pizza
MsBindy · 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
188g
Water
119g
Hydration
63.2%
Salt
1.6%
Yeast
2.83%
Oil
—
Sauce
85g
Cheese
264g
Dough weight
413g
Process
Bake temp
375°F / 191°C
Bake time
5-5 min
Oven
home standard
Surface
stone
Ingredients (12)
- waterwarm water0.5 cup · 118.5g
- oilvegetable oil1 tbsp · 13.6g
- sugarsugar1 tbsp · 12.5g
- saltsalt0.5 tsp · 3g
- flourall-purpose flour1.5 cup · 187.5g
- yeastyeast1.25 tsp · 5.3g
- oilolive oil0.3333333333333333 cup · 72.7g
- cheese otherparmesan cheese0.3333333333333333 cup · 37.7g
- saltsalt and pepper—
- sauce tomatosun-dried tomatoes3 oz · 85.1g
- cheese mozzarellamozzarella cheese1.5 cup · 169.5g
- cheese otherasiago cheese0.5 cup · 56.5g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- post bakefresh basil leaves2 cup · 48g
- over cheesegarlic0.5 tbsp · 6.3g
- over cheesepine nuts0.3333333333333333 cup · 66.7g
- over cheese3 -4 ounces fresh spinach3 oz · 113.4g
- over cheesemushrooms4 oz · 113.4g