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Pizza Alla Vodka
ratherbeswimmin · 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
245g
Cheese
113g
Dough weight
100g
Process
Bake temp
500°F / 260°C
Bake time
2-3 min
Oven
home standard
Surface
stone
Ingredients (6)
- sauce tomatochopped tomato1 cup · 245g
- sauce tomatocrushed red pepper flakes—
- saltsalt—
- dairy doughwhipping cream0.5 cup · 100g
- cheese mozzarellasliced mozzarella cheese4 oz · 113.4g
- cheese othergrated pecorino romano cheese2 tbsp
Toppings (8)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebutter1 tbsp · 14.2g
- over cheese1 -2 garlic clove
- over cheesevodka0.25 cup · 50g
- over cheesefrozen peas0.25 cup · 50g
- over cheeseprepared pizza dough
- over cheesethinly sliced mushroom0.5 cup · 100g
- post bakechopped fresh basil1 tbsp · 1.5g
- over cheesechopped prosciutto2 tbsp