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Potato and Rosemary Pizza
bluemoon downunder · food.com · 2009 · 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
375g
Water
—
Hydration
—
Salt
1.6%
Yeast
1.87%
Oil
7.3%
Sauce
—
Cheese
—
Dough weight
419g
Process
Bake temp
500°F / 260°C
Bake time
30-30 min
Oven
home standard
Surface
stone
Ingredients (5)
- sugarcaster sugar1 tsp · 4.2g
- yeastsachet dried yeast7g
- flourplain flour2.5 cup · 375g
- saltsea salt1 tsp · 6g
- oilolive oil2 tbsp · 27.2g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebaby new potatoes410g
- over cheese3 -4 slices middle bacon
- over cheese3 -4 garlic cloves
- over cheesefresh rosemary1 tbsp · 12.5g
- over cheesefresh thyme1 tbsp · 12.5g
- over cheesefresh ground pepper