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Tomato Seafood Marinara Pasta
Chickee · food.com · 2009 · 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
1500g
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
0.9%
Sauce
781g
Cheese
—
Dough weight
1514g
Process
Bake temp
500°F / 260°C
Bake time
5-5 min
Oven
home standard
Surface
stone
Ingredients (8)
- sauce tomatoseafood750g
- oilolive oil1 tbsp · 13.6g
- flourdry white wine200 ml · 200g
- flour1 can diced tomatoes400g
- flourtomato passata400 ml · 400g
- sauce tomatotomato paste2 tbsp · 30.6g
- saltsalt and pepper—
- flourpasta eg linguine500g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 medium onion
- over cheese2 cloves of minced garlic
- over cheesechopped parsley0.3333333333333333 cup · 8g