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Easy spelt pizza
Laura Fyfe · jamieoliver.com · 2016 · 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
200g
Water
—
Hydration
—
Salt
1.5%
Yeast
—
Oil
6.8%
Sauce
—
Cheese
150g
Dough weight
218g
Process
Bake temp
500°F / 260°C
Bake time
15-15 min
Oven
home standard
Surface
stone
Ingredients (7)
- flourwholegrain spelt flour200g
- salt½ teaspoon sea salt0.5 tsp · 3g
- sugar¼ teaspoon sugar0.25 tsp · 1.1g
- dairy doughbuttermilk—
- oilsunflower oil1 tbsp · 13.6g
- egg dough1 large free-range egg—
- cheese otherricotta cheese150g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesegluten-free baking powder2 tsp · 8.4g
- over cheese1 shallot
- over cheesequality smoked salmon
- over cheeserocket50g
- over cheesebaby capers2 tsp · 8.4g
- over cheese1 wedge of lemon