Baker's percentages

Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.

Process

Ingredients (5)

• sauce tomatoRega Italian peeled tomatoes or other high quality tinned plum tomatoes1250g
• salt8 to12g fine salt2g
• flourSprinkle of semolina flour to roll—
• sauce tomato2 large spoons of marinara sauce—
• oil2tbsp olive oil—

Toppings (4)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

• over cheeseNeapolitan pizza dough ball260g
• post bakeSprinkle of dried oregano
• over cheesearlic clove
• post bakeA few fresh basil leaves