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Italian Pizzaiola (Beefsteak Pizza Style)
Kim D. · food.com · 2003 · 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
411g
Cheese
113g
Dough weight
60g
Process
Bake temp
500°F / 260°C
Bake time
15-15 min
Oven
home standard
Surface
stone
Ingredients (5)
- sauce tomato1 can Italian stewed tomatoes411.1g
- saltonion salt1 tsp · 6g
- sauce tomatocrushed red pepper flakes0.5 tsp
- oilolive oil4 tbsp · 54.4g
- cheese mozzarella1 -2 cup shredded mozzarella cheese1 cup · 113g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 -2 lb round steaks or 1 -2 lb sirloin steak1 lb · 453.6g
- over cheesedried oregano1 tsp · 0.5g
- over cheesedried parsley1 tsp · 0.5g
- over cheeseblack pepper0.5 tsp · 2.1g
- over cheesearlic cloves