Individual Dilled Salmon Pizzas
Nif_H · food.com · 2009 · Original
Pita Pizzainferred from the title
DietNot vegetarian: salmon fillets. Reviewed: salmon fillets; parmesan.
Against 5,130 pizza recipes
Pita Pizza style, one of 80 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
Pita Pizza (Generic): pita bread used as the base; no dough is made
Tradition: 400 to 450°F bake
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake temp
n/a
Bake time
10 min
Oven
home standard
Surface
stone
Ingredients (5)
- oilolive oil2 tsp · 9g
- saltsalt and peppern/a
- dairy doughsour cream3/4 cup · 150g
- cheese otherfresh parmesan cheese1/4 cup · 28.3g
- cheese mozzarellamozzarella cheese1 cup · 113g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesesalmon fillets4 oz · 113g
- over cheesefresh lemon juice2 tsp · 8.4g
- over cheesegreen onions2 tbsp · 25g
- over cheesefresh dill2 tsp · 8.4g
- over cheesejarred pimientos2 tbsp · 25g
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
Do something with it
- Scale this doughSet a flour weight and ball count and get every ingredient in grams.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, with the Pita Pizza group marked.
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