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Pizza fritta
Jamie Oliver · jamieoliver.com · 2018 · 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
—
Cheese
1000g
Dough weight
—
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (6)
- sauce tomato1 x Hero tomato sauce—
- flourTipo 00 flour—
- cheese otherParmesan cheese100g
- cheese otherquality ricotta cheese500g
- cheese mozzarellamozzarella cheese400g
- oil2 litres vegetable oil—
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 x Neapolitan pizza base recipe
- post bake1 bunch of fresh basil30g