← All pizzas
Antipasto pizza
Sarah Hobbs · taste.com.au · 2010 · 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
300g
Water
—
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 tomatoes50g
- waterwater—
- yeastdried yeast1 tsp · 4.2g
- sugarm caster sugar—
- oilm extra virgin olive oil—
- flourplain flour300g
- saltm salt—
Toppings (7)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesesugo
- over cheese6 prosciutto slices
- over cheese4 marinated artichokes
- over cheesechar-grilled capsicum100g
- over cheeseolive85g
- over cheese8 bocconcini
- over cheeseBaby rocket leaves