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Swiss Chard Artichoke Pizza
BakinBaby · food.com · 2011 · 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
318g
Water
634g
Hydration
—
Salt
1.9%
Yeast
2.24%
Oil
25.7%
Sauce
6g
Cheese
793g
Dough weight
1050g
Process
Bake temp
500°F / 260°C
Bake time
10-12 min
Oven
home standard
Surface
stone
Ingredients (11)
- oilolive oil0.25 cup · 54.5g
- water1 can artichoke hearts396.9g
- cheese otherparmesan cheese1 cup · 113g
- sauce tomatoWorcestershire sauce1.5 tsp · 6.3g
- saltsalt & freshly ground black pepper—
- cheese mozzarella16 -24 ounces mozzarella cheese16 oz · 680.4g
- yeast1 package active dry yeast7.1g
- sugarwhite sugar1 tsp · 4.2g
- waterwarm water1 cup · 237g
- flourbread flour2.5 cup · 317.5g
- saltsalt1 tsp · 6g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseonion1 cup · 200g
- over cheesearlic cloves
- over cheese1 bunch swiss chard453.6g
- over cheesered pepper flakes1 tsp · 4.2g
- over cheesemushroom0.5 cup · 100g
- over cheese4 slices bacon