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Breakfast Pizza
Deborah · italianfoodforever.com · 2019 · 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
245g
Cheese
57g
Dough weight
123g
Process
Bake temp
450°F / 232°C
Bake time
15-20 min
Oven
home standard
Surface
stone
Ingredients (4)
- oilExtra Virgin Olive Oil0.3333333333333333 cup · 72.7g
- sauce tomatoChopped Fresh Tomatoes1 cup · 245g
- cheese otherGrated Parmesan or Pecorino Cheese0.5 cup · 56.5g
- dairy doughHeavy Cream0.25 cup · 50g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseCracked Black Pepper
- over cheese1 Ball Pizza Dough At Room Temperature255.2g
- over cheeseChopped Pancetta or Bacon0.5 cup · 75g
- over cheeseChopped Flavorful Green or Black Olives0.3333333333333333 cup · 66.7g
- over cheese2 Large Eggs
- post bakeChopped Fresh Basil