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Salmon and Cream Cheese Pizza
GinaS · food.com · 2004 · 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
219g
Water
178g
Hydration
81.3%
Salt
1.4%
Yeast
—
Oil
6.2%
Sauce
—
Cheese
311g
Dough weight
414g
Process
Bake temp
500°F / 260°C
Bake time
12-15 min
Oven
home standard
Surface
stone
Ingredients (8)
- yeast1 packet active dry yeast—
- sugarsugar0.25 tsp · 1.1g
- waterwarm water0.75 cup · 177.8g
- flourall-purpose flour1.75 cup · 218.8g
- saltsalt0.5 tsp · 3g
- oilolive oil1 tbsp · 13.6g
- cheese otherfat free cream cheese3 oz · 85.1g
- cheese mozzarellashredded fat free mozzarella cheese2 cup · 226g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesesmoked salmon8 oz · 226.8g
- over cheese1 clove garlic
- over cheesethinly sliced red onion0.3333333333333333 cup · 66.7g
- over cheesefresh dill2 tbsp · 25g
- over cheesecapers1 tbsp · 12.5g