← All pizzas
Scallops Marinara With Spinach Linguine
A Taste of Brooklyn · food.com · 2015 · 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
794g
Cheese
—
Dough weight
—
Process
Bake temp
500°F / 260°C
Bake time
1-2 min
Oven
home standard
Surface
stone
Ingredients (3)
- saltsea salt—
- oilextra-virgin olive oil—
- sauce tomato1 can tomato sauce793.8g
Toppings (8)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesespinach linguine1 lb · 453.6g
- over cheesesea scallops1 lb · 453.6g
- over cheesearlic cloves
- over cheesered pepper flakes0.75 tsp · 3.2g
- post bakefresh basil leaves3 tbsp · 4.5g
- over cheesefresh Italian parsley2 tbsp · 3g
- over cheese1/2 fresh lemon
- over cheesefresh ground black pepper