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Mediterranean Roasted Red Pepper Pizza
Unknown · halfbakedharvest.com · 2017 · 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
283g
Dough weight
100g
Process
Bake temp
425°F / 218°C
Bake time
10-15 min
Oven
home standard
Surface
stone
Ingredients (6)
- oilolive oil2 tbsp · 27.2g
- sauce tomatocrushed red pepper flakes0.5 tsp
- saltkosher salt and pepper—
- oiloil packed sun-dried tomatoes0.3333333333333333 cup · 72.7g
- cheese mozzarellamozzarella8 oz · 226.8g
- cheese othershredded fontina cheese0.5 cup · 56.5g
Toppings (9)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesepizza dough0.5 lb · 226.8g
- over cheesearlic
- over cheesedried basil1 tsp · 0.5g
- over cheesedried oregano1 tsp · 0.5g
- over cheesepitted kalamata olives0.5 cup · 100g
- over cheesemarinated artichokes0.25 cup · 50g
- over cheese4-8 pepperoni slices
- over cheese2 red bell peppers
- post bakefresh basil