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Tomato and Artichoke Pizza
Dominick and Amanda · food.com · 2008 · 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
411g
Cheese
227g
Dough weight
14g
Process
Bake temp
500°F / 260°C
Bake time
20-20 min
Oven
home standard
Surface
stone
Ingredients (3)
- oilolive oil1 tbsp · 13.6g
- sauce tomato1 can chunky tomatoes411.1g
- cheese otherfeta cheese8 oz · 226.8g
Toppings (7)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesecooking spray
- over cheese1 container pizza dough283.5g
- over cheese1 -2 tablespoon garlic1 tbsp · 12.5g
- post bakefresh basil1 tbsp · 1.5g
- over cheese1 can artichoke hearts241g
- over cheesefresh mushrooms8 oz · 226.8g
- over cheesered bell pepper0.5 cup · 100g