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Potato Crust Vegetable Pizza
Tamaretta · 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
31g
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
265g
Dough weight
65g
Process
Bake temp
500°F / 260°C
Bake time
2-3 min
Oven
home standard
Surface
stone
Ingredients (6)
- flourall-purpose flour0.25 cup · 31.3g
- saltsalt1 tsp · 6g
- oilolive oil2 tbsp · 27.2g
- cheese other1 package goat cheese151.2g
- sauce tomato16 cherry tomatoes—
- cheese mozzarellamozzarella cheese1 cup · 113.4g
Toppings (8)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese4 medium baking potatoes
- over cheese1 medium onion
- over cheese2 eggs
- over cheese1 small red onion
- over cheese2 medium zucchini
- over cheese2 medium summer squash
- over cheesearlic cloves
- post bakefresh basil2 tbsp · 3g