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Antipasto pizza
Sarah Hobbs · taste.com.au · 2010 · Original
other (asserted)
Baker's percentages
Flour
300g
Water
0g
Hydration
—
Salt
—
Yeast
1.40%
Oil
—
Sauce
50g
Cheese
—
Dough weight
304g
Process
Bake temp
464°F / 240°C
Bake time
12-15 min
Oven
home standard
Surface
stone
Ingredients (7)
- sauce tomatosemi-dried tomatoes50 each · 50g
- waterwater185 each · 0g
- yeastdried yeast1 tsp · 4.2g
- sugarm caster sugar2.5 each · 0g
- oilm extra virgin olive oil36.4 each · 0g
- flourplain flour300 each · 300g
- saltm salt1.2 each · 0g
Toppings (7)
- over cheesesugo
- over cheese6 prosciutto slices
- over cheese4 marinated artichokes
- over cheesechar-grilled capsicum100g
- over cheeseolive85g
- over cheese8 bocconcini
- over cheeseBaby rocket leaves