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Pizza With Kidney Beans and Feta
Elise and family · food.com · 2011 · 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
356g
Water
—
Hydration
—
Salt
—
Yeast
2.95%
Oil
—
Sauce
23g
Cheese
—
Dough weight
367g
Process
Bake temp
500°F / 260°C
Bake time
12-15 min
Oven
home standard
Surface
stone
Ingredients (7)
- flourwhole wheat flour2 cup · 256g
- yeastpizza yeast2.5 tsp · 10.5g
- waterwater—
- flourfeta100g
- sauce tomatotomato paste1.5 tbsp · 23g
- oilolive oil—
- saltsalt and pepper—
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 big carrot
- over cheese1/2 red pepper
- over cheese0.5 can kidney beans538.7g
- over cheesereen onions
- over cheesearlic cloves