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Pink Beet Crust Pizza
A Marsteller · food.com · 2017 · Original
Style not identified
DietVegetarian. Not vegan: honey, mozzarella cheese, soft-boiled eggs.
Against 5,130 pizza recipes
Its dough did not parse to grams, so it is matched to other recipes by style and toppings.
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
600g
Water
237g
Hydration
n/a
Salt
2.0%
Yeast
1.40%
Oil
0%
Sauce
192g
Cheese
57g
Dough weight
866g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
500°F / 260°C
Bake time
5 to 8 min
Oven
home standard
Surface
stone
Bulk
2h
Ingredients (8)
- waterwarm water1 cup · 237g
- yeastdry active yeast2 tsp · 8.4g
- flourflour3 cup · 600g
- saltsalt2 tsp · 12g
- sugarhoney2 tsp · 8.4g
- sauce tomatopesto sauce4 tbsp · 50g
- cheese mozzarellamozzarella cheese1/2 cup · 56.5g
- sauce tomatocherry tomatoes5 oz · 142g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebeet3/4 cup · 150g
- over cheese1 roasted beet
- over cheese1 bunch asparagus
- over cheese4 soft-boiled eggs
- post bake1 handful arugula
Keep exploring
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- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, this one included.
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