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Heirloom-Tomato Pizza
Unknown · marthastewart.com · 2010 · 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
245g
Cheese
113g
Dough weight
14g
Process
Bake temp
500°F / 260°C
Bake time
3-4 min
Oven
home standard
Surface
stone
Ingredients (4)
- sauce tomatoheirloom tomatoes1 cup · 245g
- oilextra-virgin olive oil1 tbsp · 13.6g
- saltFine sea salt and freshly ground pepper—
- cheese other3 to 4 ounces Pecorino Pepato cheese3 oz · 113.4g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 round Chris Bianco'
- over cheesedried oregano0.25 tsp · 0.1g
- over cheese7 thin slices guanciale or pancetta
- post baketorn fresh basil0.25 cup · 6g