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Ww Core Polenta Crust Pizza
Oh Sherrie · 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
741g
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
123g
Cheese
—
Dough weight
752g
Process
Bake temp
500°F / 260°C
Bake time
4-4 min
Oven
home standard
Surface
stone
Ingredients (4)
- waterwater3 cup · 711g
- saltsalt1 tsp · 6g
- oilextra virgin olive oil1 tsp · 4.5g
- sauce tomatotomato paste0.5 cup · 122.5g
Toppings (11)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseyellow cornmeal0.75 cup · 150g
- over cheesefresh ground black pepper0.5 tbsp · 6.3g
- over cheesebasil0.5 tsp · 0.3g
- over cheeseoregano0.5 tsp · 0.3g
- over cheesered pepper0.5 cup · 100g
- over cheesegreen pepper0.5 cup · 100g
- over cheesesmall red onion0.25 cup · 50g
- over cheesemushroom0.125 cup · 25g
- over cheese3 -4 ounces vegan sausage links3 oz · 113.4g
- over cheesesliced black olives2 tbsp · 25g
- over cheesearlic cloves