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Cannara Onion Pizza
Deborah Mele · italianfoodforever.com · 2019 · Original
other (asserted)
Baker's percentages
Flour
500g
Water
356g
Hydration
71.1%
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
—
Dough weight
856g
Process
Bake temp
425°F / 218°C
Bake time
20-25 min
Oven
home standard
Surface
stone
Bulk
2h
Ingredients (8)
- oilOlive Oil Plus Extra For Drizzling3 each · 0g
- saltCoarse Sea Salt0 each · 0g
- yeast1 Pkg. Active Dry Yeast1 each · 0g
- water1 1/2 to 2 Cups Warm Water1.5 cup · 355.5g
- flour4- 5 Cups All-purpose4 cup · 500g
- saltSalt1 each · 0g
- oilOlive Oil2 each · 0g
- saltCoarse Salt0 each · 0g
Toppings (3)
- over cheese4 Medium Onions
- over cheeseCracked Black Pepper
- over cheeseFresh Chopped Rosemary