Broccoli Rabe, Pecorino, and Anchovy Pizza

Name: Broccoli Rabe, Pecorino, and Anchovy Pizza
Cook time: 3 min
Ingredients: 1 each 1 can whole peeled tomatoes; 2 oz finely grated Parmesan cheese; 2 oz finely grated Pecorino Romano cheese; 0.25 cup extra-virgin olive oil

Unknown · seriouseats.com · 2024 · 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

795g

Cheese

120g

Dough weight

55g

Process

Bake temp

800°F / 427°C

Bake time

2-3 min

Oven

wood fired

Surface

stone

Ingredients (4)

sauce tomato1 can whole peeled tomatoes795g
cheese otherfinely grated Parmesan cheese2 oz · 60g
cheese otherfinely grated Pecorino Romano cheese2 oz · 60g
oilextra-virgin olive oil0.25 cup · 54.5g

Toppings (4)

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

over cheese1 recipe pizza dough for an outdoor pizza oven
over cheesebroccoli rabe1 lb · 450g
over cheesered pepper flakes0.5 tsp · 2.1g
over cheese16 anchovy fillets

Pizza Lab

Baker's percentages

Process

Ingredients (4)

Toppings (4)