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Zucchini Crust Pizza
Caryn Dalton · 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
42g
Water
—
Hydration
—
Salt
7.2%
Yeast
—
Oil
—
Sauce
—
Cheese
227g
Dough weight
195g
Process
Bake temp
500°F / 260°C
Bake time
15-20 min
Oven
home standard
Surface
stone
Ingredients (6)
- egg doughegg substitute0.75 cup · 150g
- flourall-purpose flour0.3333333333333333 cup · 41.7g
- saltsalt0.5 tsp · 3g
- cheese mozzarellashredded part-skim mozzarella cheese8 oz · 226.8g
- sauce tomato2 small tomatoes—
- cheese othershredded parmesan cheese3 tbsp
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseshredded and squeezed-dry zucchini3 cup · 600g
- over cheesechopped onion0.5 cup · 100g
- over cheesejulienned green pepper0.5 cup · 100g
- over cheesesweet red pepper0.25 cup · 50g
- over cheesedried oregano1 tsp · 0.5g
- over cheesedried basil0.5 tsp · 0.3g