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Steak Pizzaiola
Unknown · marthastewart.com · 2011 · 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
44g
Cheese
—
Dough weight
33g
Process
Bake temp
325°F / 163°C
Bake time
30-30 min
Oven
home standard
Surface
stone
Ingredients (5)
- saltcoarse salt1 tsp · 6g
- oilextra-virgin olive oil2 tbsp · 27.2g
- sauce tomatocrushed red pepper flakes0.25 tsp
- sauce tomatotomato paste1 tbsp · 15.3g
- sauce tomato1 28-ounce can whole tomatoes1 oz · 28.4g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebone-in chuck steak2.5 lb · 1134g
- over cheeseFreshly ground black pepper
- over cheese3 to 4 garlic cloves
- over cheesedried oregano1 tsp · 0.5g
- over cheesedried thyme1 tsp · 4.2g