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Grilled Polenta With Marinara, Parmesan, and Basil
Unknown · seriouseats.com · 2012 · 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
200g
Cheese
100g
Dough weight
14g
Process
Bake temp
500°F / 260°C
Bake time
30-45 min
Oven
home standard
Surface
stone
Cold ferment
12h
Ingredients (4)
- cheese othergrated Parmesan1 cup · 100g
- saltKosher salt and freshly ground black pepper—
- oilolive oil1 tbsp · 13.6g
- sauce tomatomarinara sauce1 cup · 200g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesechicken stock3 cup · 600g
- over cheeseyellow cornmeal1 cup · 200g
- over cheeseunsalted butter2 tbsp · 36g
- post bakefinely sliced fresh basil leaves0.25 cup · 6g