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Shrimp or Lobster Gourmet Pizza
Marg (CaymanDesigns) · food.com · 2010 · Original
Style not identified
DietNot vegetarian: cooked shrimp or 8 ounces lobster meat.
Against 5,130 pizza recipes
47% hydration: drier than 92% of the 1,480 doughs that parse.
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
500g
Water
237g
Hydration
47.4%
Salt
1.2%
Yeast
2.50%
Oil
10.9%
Sauce
n/a
Cheese
227g
Dough weight
814g
Process
Bake temp
n/a
Bake time
20 min
Oven
home standard
Surface
stone
Ingredients (10)
- yeastyeast1 tbsp · 12.5g
- waterwarm water1 cup · 237g
- sugarsugar1 tsp · 4.2g
- saltsalt1 tsp · 6g
- oilolive oil2 tbsp · 27.2g
- flourflour2 1/2 cup · 500g
- oil2 -3 tablespoons olive oil2 tbsp · 27.2g
- cheese other2 -4 tablespoons grated parmesan cheese2 tbsp
- sauce tomato2 -3 medium tomatoesn/a
- cheese mozzarellashredded mozzarella cheese8 oz · 227g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese3 cloves fresh garlic
- over cheesecooked shrimp or 8 ounces lobster meat8 oz · 227g
- post bakefresh basil2 tbsp · 3g
- over cheesefresh ground black pepper
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- Scale this doughStart from 47% hydration and 1.2% salt, then set your own flour weight and ball count.
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