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Spinach, Alfredo, Chicken & Tomato Pizza
ajean · food.com · 2010 · Original
other (asserted)
Baker's percentages
Flour
500g
Water
356g
Hydration
71.1%
Salt
0.6%
Yeast
1.42%
Oil
5.4%
Sauce
150g
Cheese
226g
Dough weight
905g
Process
Bake temp
500°F / 260°C
Bake time
10-10 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (10)
- yeast1 package dry yeast1 each · 7.1g
- waterwarm water1.5 cup · 355.5g
- oilolive oil2 tbsp · 27.2g
- flourwheat flour1.25 cup · 250g
- sugarsugar1 tbsp · 12.5g
- saltsalt0.5 tsp · 3g
- flourall-purpose flour2 cup · 250g
- sauce tomatoalfredo sauce0.75 cup · 150g
- sauce tomato2 roma tomatoes2 each · 0g
- cheese otheritalian blend cheese2 cup · 226g
Toppings (4)
- over cheesearlic clove
- over cheesereen onions
- over cheese1 chicken breast
- over cheesefrozen spinach141.8g