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Mexican Chicken Pizza With Cornmeal Crust
carolinajen4 · food.com · 2007 · 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
188g
Water
178g
Hydration
94.8%
Salt
0.8%
Yeast
2.03%
Oil
18.1%
Sauce
411g
Cheese
226g
Dough weight
419g
Process
Bake temp
500°F / 260°C
Bake time
1-2 min
Oven
home standard
Surface
stone
Ingredients (9)
- oilolive oil1.5 tbsp · 20.4g
- flourall-purpose flour1.5 cup · 187.5g
- sugarsugar1 tbsp · 12.5g
- yeastactive dry yeast1.25 tsp · 3.8g
- saltsea salt0.25 tsp · 1.5g
- waterwarm water0.75 cup · 177.8g
- cheese otherMexican blend cheese2 cup · 226g
- sauce tomato1 can diced fire-roasted tomatoes411.1g
- dairy doughsour cream—
Toppings (7)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 onion
- over cheeseyellow cornmeal0.3333333333333333 cup · 66.7g
- over cheeseadditional cornmeal
- over cheeseshredded cooked chicken1.5 cup · 300g
- over cheese1/2 medium yellow bell pepper
- over cheesefresh cilantro0.25 cup · 50g
- over cheesegreen onion0.25 cup · 50g