Tortilla Crab Pizza
KerfuffleUponWincle · food.com · 2010 · Original
Tortilla Pizzainferred from the title
DietNot vegetarian: imitation crabmeat. Reviewed: imitation crabmeat (fish surimi).
Against 5,130 pizza recipes
Tortilla Pizza style, one of 85 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
Tortilla Pizza (Generic): flour tortilla used as a cracker-thin base; no dough is made
Tradition: 400 to 450°F bake (this recipe: 425°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake temp
425°F / 218°C
Bake time
15 min
Oven
home standard
Surface
stone
Ingredients (6)
- oilolive oil1 tbsp · 13.6g
- flour1 flour tortillan/a
- cheese otherneufchatel low-fat cream cheese3 tbsp
- saltsaltn/a
- cheese otherswiss cheese4 oz · 113g
- cheese otherextra-sharp cheddar cheese1/2 cup · 56.5g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseimitation crabmeat8 oz · 227g
- over cheese3 -4 tablespoons onions3 tbsp · 37.5g
- over cheesegarlic powder
- over cheeseblack pepper
- over cheesecayenne pepper
- post bake6 -8 fresh basil leaves
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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- Scale this doughSet a flour weight and ball count and get every ingredient in grams.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, with the Tortilla Pizza group marked.
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