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Mediterranean Pizza
Scarlett516 · food.com · 2010 · Original
Style not identified
DietNot vegetarian: ground beef or 1 lb ground lamb.
Against 5,130 pizza recipes
79% hydration: wetter than 81% of the 1,480 doughs that parse.
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
375g
Water
296g
Hydration
79.0%
Salt
1.6%
Yeast
1.89%
Oil
7.3%
Sauce
31g
Cheese
113g
Dough weight
724g
Process
Bake temp
n/a
Bake time
25 to 30 min
Oven
home standard
Surface
stone
Ingredients (11)
- flourall-purpose flour3 cup · 375g
- yeast1 package active dry yeast7.1g
- oilolive oil2 tbsp · 27.2g
- saltsalt1 tsp · 6g
- sugarsugar1 tbsp · 12.5g
- waterwarm water1 cup · 237g
- sauce tomatotomato paste2 tbsp · 30.6g
- waterwater1/4 cup · 59.3g
- saltsalt & freshly ground black peppern/a
- sauce tomato2 tomatoesn/a
- cheese otherfeta cheese4 oz · 113g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseground beef or 1 lb ground lamb1 lb · 454g
- over cheese1 medium onion
- over cheeseground cumin1 tbsp · 12.5g
- over cheesefresh spinach1 cup · 200g
- over cheeseartichoke hearts8 oz · 227g
- over cheesemixed mushrooms4 oz · 113g
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Do something with it
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