← All pizzas
Omelet Pizza
Zurie · food.com · 2012 · 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
100g
Water
45g
Hydration
45.0%
Salt
—
Yeast
—
Oil
13.6%
Sauce
—
Cheese
113g
Dough weight
159g
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (6)
- waterwater3 tbsp · 45g
- saltsalt and pepper—
- oiloil1 tbsp · 13.6g
- flourtomato sauce100 ml · 100g
- cheese othercheddar cheese0.5 cup · 56.5g
- cheese mozzarellamozzarella cheese0.5 cup · 56.5g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese12 eggs
- over cheesedried herbs1 tsp · 4.2g
- over cheesebutter1 tbsp · 14.2g
- over cheesebacon bits125 ml · 113.4g
- over cheeseolive0.3333333333333333 cup · 66.7g
- over cheesemushroom1 cup · 200g