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Zucchini and Fresh Tomato Pizza With Fontina
Sharon123 · food.com · 2004 · 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
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
980g
Cheese
226g
Dough weight
21g
Process
Bake temp
500°F / 260°C
Bake time
7-10 min
Oven
home standard
Surface
stone
Ingredients (4)
- saltsalt2 tsp · 12g
- oilolive oil2 tsp · 9g
- sauce tomatochopped fresh tomatoes4 cup · 980g
- cheese othergrated Fontina cheese2 cup · 226g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesethinly sliced onions2 cup · 400g
- over cheese3 cloves garlic
- over cheeseground fennel2 tsp · 8.4g
- over cheesesliced zucchini4 cup · 800g
- post bakechopped fresh basil0.25 cup · 6g
- over cheesepizza dough