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Cannara Onion Pizza
Deborah Mele · italianfoodforever.com · 2019 · Original
Style not identified
DietVegan. 11 ingredients checked.
Against 5,130 pizza recipes
71% hydration: wetter than 61% of the 1,480 doughs that parse, baked at 425°F, hotter than 35% of recipes that state an oven.
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
356g
Hydration
71.1%
Salt
n/a
Yeast
n/a
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
856g
Process
Bake temp
425°F / 218°C
Bake time
20 to 25 min
Oven
home standard
Surface
stone
Bulk
2h
Ingredients (8)
- oilOlive Oil Plus Extra For Drizzlingn/a
- saltCoarse Sea Saltn/a
- yeast1 Pkg. Active Dry Yeastn/a
- water1 1/2 to 2 Cups Warm Water1 1/2 cup · 356g
- flour4- 5 Cups All-purpose4 cup · 500g
- saltSaltn/a
- oilOlive Oiln/a
- saltCoarse Saltn/a
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese4 Medium Onions
- over cheeseCracked Black Pepper
- over cheeseFresh Chopped Rosemary
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