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Haddock Pizzaiola
mermaidmagic · food.com · 2004 · 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
454g
Cheese
28g
Dough weight
68g
Process
Bake temp
500°F / 260°C
Bake time
25-25 min
Oven
home standard
Surface
stone
Ingredients (4)
- sauce tomatofresh tomato1 lb · 453.6g
- oilolive oil5 tbsp · 68g
- cheese othergrated parmesan cheese0.25 cup · 28.3g
- saltsalt and pepper—
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesehaddock fillets or 2 lbs scrod fillets2 lb · 907.2g
- over cheese1 -2 tablespoon fresh parsley1 tbsp · 1.5g
- over cheese4 cloves garlic
- over cheesedried tarragon0.25 tsp · 1.1g
- over cheesedried mint0.25 tsp · 1.1g