← All pizzas
NYC-style pizza
Jamie Oliver · 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
—
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
400g
Cheese
300g
Dough weight
11g
Process
Bake temp
500°F / 260°C
Bake time
5-5 min
Oven
home standard
Surface
stone
Bulk
1h
Ingredients (9)
- flour1kg strong white bread flour—
- yeast1 x 7g sachet of yeast7g
- sugarcaster sugar1 tsp · 4.2g
- saltfine sea salt and freshly ground black pepper—
- oilolive oil—
- oilextra virgin olive oil—
- sauce tomatoFOR THE TOMATO SAUCE—
- sauce tomato2 x 400g tins of plum tomatoes400g
- cheese mozzarellablock of mozzarella cheese300g
Toppings (7)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese3 cloves of garlic
- post bake½ a bunch of fresh basil
- over cheeseFOR THE TOPPING
- over cheese½ teaspoon fennel seeds0.5 tsp · 2.1g
- over cheesepork mince150g
- over cheese2 sprigs of fresh rosemary
- over cheese30 jalapeño chillies