Mini Cherry Tomato and Bocconcini Pizza

Name: Mini Cherry Tomato and Bocconcini Pizza
Cook time: 30 min
Ingredients: 1 tsp instant or active dried yeast; 0.75 tsp white sugar; 0.75 cup lukewarm water; 1.5 cup all-purpose flour; 0.5 tsp fine sea salt; 2 tsp extra virgin olive oil; 1 each 1-2 Tablespoons extra virgin olive oil; 0.25 cup finely grated parmesan; 0 each Assortment of cherry tomatoes; 1 cup grated mozzarella cheese; 0 each Sea salt and cracked black pepper

Unknown · seasonsandsuppers.ca · 2015 · 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

188g

Water

178g

Hydration

94.8%

Salt

1.6%

Yeast

2.24%

Oil

4.8%

Sauce

—

Cheese

138g

Dough weight

385g

Process

Bake temp

415°F / 213°C

Bake time

25-30 min

Oven

home standard

Surface

stone

Ingredients (11)

yeastinstant or active dried yeast1 tsp · 4.2g
sugarwhite sugar0.75 tsp · 3.2g
waterlukewarm water0.75 cup · 177.8g
flourall-purpose flour1.5 cup · 187.5g
saltfine sea salt0.5 tsp · 3g
oilextra virgin olive oil2 tsp · 9g
oil1-2 Tablespoons extra virgin olive oil—
cheese otherfinely grated parmesan0.25 cup · 25g
sauce tomatoAssortment of cherry tomatoes—
cheese mozzarellagrated mozzarella cheese1 cup · 113g
saltSea salt and cracked black pepper—

Toppings (4)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

post bakefresh basil0.25 cup · 6g
over cheese1 clove garlic
over cheese. bocconcini6 oz · 170.1g
post bakeFresh baby arugula

Pizza Lab

Baker's percentages

Process

Ingredients (11)

Toppings (4)