Baker's percentages

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

Process

Ingredients (8)

• sauce tomatocherry tomatoes )3 cup · 396.9g
• sugarfig preserves2 tsp · 8.4g
• oilextra virgin olive oil0.25 cup · 54.5g
• sauce tomato1 pinch crushed red pepper flakes—
• salt1 pinch kosher salt and black pepper—
• dairy doughshredded whole milk mozzarella1 cup · 113g
• cheese othershredded fontina cheese1 cup · 113g
• cheese othergrated parmesan or asiago cheese0.5 cup · 56.5g

Toppings (7)

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

• over cheesepizza dough0.5 lb · 226.8g
• over cheese4 cloves garlic
• over cheesefresh thyme leaves )2 tbsp · 25g
• post bakefresh basil0.25 cup · 6g
• over cheesefresh oregano0.25 cup · 6g
• over cheese1-2 teaspoons fennel seeds1 tsp · 4.2g
• over cheesepepperoni3 oz · 85.1g