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Provolone Pizza (Provolone, Roma Tomato & Fresh Basil Pizza)
BlondieItaliana · 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
—
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
369g
Dough weight
41g
Process
Bake temp
500°F / 260°C
Bake time
12-18 min
Oven
home standard
Surface
stone
Ingredients (5)
- oilextra virgin olive oil3 tbsp · 40.8g
- cheese othergrated parmesan cheese0.25 cup · 28.3g
- cheese otherprovolone cheese0.75 lb · 340.2g
- sauce tomato5 roma tomatoes—
- saltsalt & pepper—
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesepizza dough1 lb · 453.6g
- over cheesegarlic powder
- post bake1 -2 tablespoon fresh basil1 tbsp · 1.5g