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Wood-fired pizza
Jamie Oliver · jamieoliver.com · 2016 · Original
Style not identified
DietNot vegetarian: quality anchovy fillets, –3 italian-style sausages.
Against 5,130 pizza recipes
Its dough did not parse to grams, so it is matched to other recipes by style and toppings.
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
800g
Water
n/a
Hydration
n/a
Salt
2.3%
Yeast
0.88%
Oil
6.8%
Sauce
400g
Cheese
150g
Dough weight
892g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
n/a
Bake time
3 to 4 min
Oven
home standard
Surface
stone
Ingredients (10)
- flour1kg strong white bread flour800g
- salt1 level tablespoon fine sea salt1 tbsp · 18g
- yeast2 x 7g sachets of dried yeast7g
- sugargolden caster sugar1 tbsp · 12.5g
- oilextra-virgin olive oil4 tbsp · 54.4g
- sauce tomatoFor the tomato saucen/a
- oilolive oiln/a
- sauce tomato3 x 400g tins whole plum tomatoes400g
- saltsea salt and freshly ground black peppern/a
- cheese otherTaleggio cheese150g
Toppings (8)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese4 cloves of garlic
- post bake1 bunch of fresh basil
- over cheeseFor the topping
- over cheese1 small head of broccoli
- over cheese4 quality anchovy fillets
- over cheese1 fresh red chilli
- over cheese2–3 Italian-style sausages
- over cheesefennel seeds1 tbsp · 12.5g
Keep exploring
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- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, this one included.
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