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Mini Mexican Pizzas
Chef shapeweaver · 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
—
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
113g
Dough weight
—
Process
Bake temp
500°F / 260°C
Bake time
8-10 min
Oven
home standard
Surface
stone
Ingredients (3)
- flour2 flour tortillas—
- sauce tomato1 roma tomato—
- cheese othershredded Mexican blend cheese1 cup · 113g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeselean ground beef0.5 lb · 226.8g
- over cheesetaco seasoning1 tsp · 4.2g
- over cheesesalsa6 tbsp · 75g
- over cheesefrozen corn0.5 cup · 100g
- over cheese1/2 small red onion