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Racket Pizza
Mike Fitzick · gozney.com · 2018 · 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
—
Cheese
—
Dough weight
—
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (4)
- sauce tomatoSan Marzano Tomatoes—
- cheese mozzarellaFresh Mozzarella/Fior Di Latte—
- cheese otherParmigiano Regiano—
- oilOlive Oil—
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 x Dough Ball
- post bakeFresh Basil