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Pizza Calabrese
Thomas Straker · gozney.com · 2021 · Original
other (asserted)
Baker's percentages
Flour
500g
Water
300g
Hydration
60.0%
Salt
4.4%
Yeast
0.40%
Oil
—
Sauce
—
Cheese
—
Dough weight
824g
Process
Bake temp
842°F / 450°C
Bake time
8-12 min
Oven
wood fired
Surface
stone
Cold ferment
72h
Ingredients (9)
- flour00 Flour500 each · 500g
- waterWater300 each · 300g
- yeast2g Instant yeast2 each · 2g
- saltSalt12 each · 12g
- sauce tomato1 tin peeled plum tomatoes1 each · 0g
- saltMaldon salt10 each · 10g
- oilOlive oil0 each · 0g
- sauce tomatoTomato sauce0 each · 0g
- oilOlive oil40 each · 0g
Toppings (5)
- over cheese3 cloves garlic
- over cheese‘Nduja120g
- over cheese16 slices Smoked pancetta
- over cheeseBasil leaves
- over cheeseFiore di latte200g