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Low-Carb Pizza Muffins
PainterCook · food.com · 2011 · 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
400g
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
13.6%
Sauce
245g
Cheese
57g
Dough weight
555g
Process
Bake temp
500°F / 260°C
Bake time
25-30 min
Oven
home standard
Surface
stone
Ingredients (8)
- flouroat flour0.5 cup · 100g
- flourwheat gluten flour0.5 cup · 100g
- flouralmond flour1 cup · 200g
- dairy doughGreek yogurt0.5 cup · 100g
- oilolive oil0.25 cup · 54.5g
- sauce tomatocanned tomato1 cup · 245g
- sauce tomatodried rosemary1 tsp
- cheese otherparmesan cheese0.5 cup · 56.5g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese2 eggs
- over cheesegarlic powder1 tbsp · 12.5g
- over cheesedried basil1 tbsp · 1.5g
- over cheesedried thyme0.5 tsp · 2.1g
- over cheesebaking powder3 tsp · 12.6g