Vodka Sauce Pizza

Baker's percentages

Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes. Hydration counts the water in this dough's milk or beer (about 88% and 92% of their weight), as bakers do.

Process

Bake details not stated on the source page.

Ingredients (12)

• waterwater1 1/2 cup · 356g
• yeastinstant or active dry yeast1/4 tsp · 0.8g
• flourall-purpose flour4 cup · 500g
• salt1 1/2-2 teaspoons fine salt1 1/2 tsp · 9g
• oilolive oiln/a
• sauce tomatocan whole tomatoes28 oz · 794g
• saltfine salt2 tsp · 12g
• dairy dough1/4-1/2 cup heavy cream1/4 cup · 50g
• saltsalt and freshly ground peppern/a
• cheese mozzarellafresh mozzarella8 1/2 oz · 241g
• cheese otherfreshly grated Parmesan or Pecorinon/a
• cheese othershaved Parmesan or Pecorinon/a

Toppings (7)

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

• over cheeseonion1 cup · 200g
• over cheese2 cloves garlic
• over cheesePinch red pepper flakes
• over cheesevodka1/2 cup · 100g
• post bake3-4 Tablespoons fresh basil leaves
• post bake10-12 fresh basil leaves
• post bakeadditional fresh basil leaves