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Sausage and Radicchio Pizza
Unknown · seriouseats.com · 2013 · 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
—
Cheese
624g
Dough weight
55g
Process
Bake temp
550°F / 288°C
Bake time
3-6 min
Oven
home standard
Surface
stone
Ingredients (5)
- sauce tomato1 can whole peeled tomatoes—
- saltKosher salt—
- cheese mozzarellafresh mozzarella1 lb · 453.6g
- cheese other4 to 6 ounces grated Parmesan cheese4 oz · 170.1g
- 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 Neapolitan Pizza Dough1 lb · 453.6g
- over cheesebulk sweet Italian sausage12 oz · 340.2g
- over cheese1 medium head radicchio
- post bake24 fresh basil leaves