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Vegetarian/Vegan Pizza (No Cheese)
WI Cheesehead · food.com · 2007 · 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
500g
Water
237g
Hydration
47.4%
Salt
—
Yeast
1.42%
Oil
10.9%
Sauce
—
Cheese
—
Dough weight
803g
Process
Bake temp
500°F / 260°C
Bake time
7-7 min
Oven
home standard
Surface
stone
Bulk
1h
Ingredients (7)
- yeast1 package active dry yeast7.1g
- sugarsugar1 tsp · 4.2g
- waterwarm water1 cup · 237g
- flourwhite flour2.5 cup · 500g
- oilolive oil4 tbsp · 54.4g
- sauce tomatoarlic cloves—
- sauce tomato3 Italian plum tomatoes—
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- post bakefresh basil1 oz · 28.4g
- over cheeseketchup3 tbsp · 37.5g
- over cheesepine nuts2 tbsp · 25g
- over cheeselemon juice1 tbsp · 12.5g
- over cheesemushrooms2 cup · 400g
- over cheese1 medium onion