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Pizza Fondue
LainieBug · food.com · 1999 · 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
298g
Cheese
397g
Dough weight
—
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (3)
- sauce tomato2 cans prepared pizza sauce297.7g
- cheese othercheddar cheese10 oz · 283.5g
- cheese mozzarellamozzarella cheese1 cup · 113g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 medium onion
- over cheeseground beef0.5 lb · 226.8g
- over cheesecornstarch2 tbsp · 25g
- over cheesefennel seeds1.5 tsp · 6.3g
- over cheeseoregano1.5 tsp · 0.8g
- over cheesegarlic powder0.5 tsp · 2.1g