← All pizzas
Pizza Calabrese
Thomas Straker · gozney.com · 2021 · 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
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 (8)
- flour00 Flour500g
- waterWater300g
- yeast2g Instant yeast2g
- saltSalt12g
- sauce tomato1 tin peeled plum tomatoes—
- saltMaldon salt10g
- oilOlive oil—
- sauce tomatoTomato sauce—
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese3 cloves garlic
- over cheese‘Nduja120g
- over cheese16 slices Smoked pancetta
- over cheeseBasil leaves
- over cheeseFiore di latte200g