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Vegetarian/Vegan Pizza (No Cheese)
WI Cheesehead · food.com · 2007 · Original
other (asserted)
Baker's percentages
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 yeast1 each · 7.1g
- sugarsugar1 tsp · 4.2g
- waterwarm water1 cup · 237g
- flourwhite flour2.5 cup · 500g
- oilolive oil4 tbsp · 54.4g
- sauce tomatoarlic cloves3 each · 0g
- sauce tomato3 Italian plum tomatoes3 each · 0g
Toppings (6)
- post bakefresh basil28.4g
- over cheeseketchup37.5g
- over cheesepine nuts25g
- over cheeselemon juice12.5g
- over cheesemushrooms400g
- over cheese1 medium onion