Mini Cherry Tomato and Bocconcini Pizza
seasonsandsuppers.ca · 2015 · Original
Style not identified
DietVegetarian. Not vegan: finely grated parmesan, grated mozzarella cheese, bocconcini.
Against 5,130 pizza recipes
95% hydration: wetter than 99% of the 1,480 doughs that parse, baked at 415°F, hotter than 35% of recipes that state an oven.
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
188g
Water
178g
Hydration
94.8%
Salt
1.6%
Yeast
2.24%
Oil
4.8%
Sauce
n/a
Cheese
138g
Dough weight
385g
Process
Bake temp
415°F / 213°C
Bake time
25 to 30 min
Oven
home standard
Surface
stone
Ingredients (11)
- yeastinstant or active dried yeast1 tsp · 4.2g
- sugarwhite sugar3/4 tsp · 3.2g
- waterlukewarm water3/4 cup · 178g
- flourall-purpose flour1 1/2 cup · 188g
- saltfine sea salt1/2 tsp · 3g
- oilextra virgin olive oil2 tsp · 9g
- oil1-2 Tablespoons extra virgin olive oiln/a
- cheese otherfinely grated parmesan1/4 cup · 25g
- sauce tomatoAssortment of cherry tomatoesn/a
- cheese mozzarellagrated mozzarella cheese1 cup · 113g
- saltSea salt and cracked black peppern/a
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- post bakefresh basil1/4 cup · 6g
- over cheese1 clove garlic
- over cheese. bocconcini6 oz · 170g
- post bakeFresh baby arugula
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 95% hydration and 1.6% salt, then set your own flour weight and ball count.
- 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 doesWhere 95% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, this one included.
Or browse all 5130 pizza recipes.