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Bacon and egg pizza tarts
Kim Coverdale · taste.com.au · 2011 · 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
625g
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
250g
Cheese
—
Dough weight
625g
Process
Bake temp
392°F / 200°C
Bake time
15-20 min
Oven
home standard
Surface
stone
Ingredients (4)
- flourpizza sauce125 ml · 125g
- flourgrated pizza cheese500 ml · 500g
- oilOlive oil cooking spray—
- sauce tomatocherry tomatoes250g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese4 sheets puff pastry
- over cheese4 rindless shortcut bacon rashers
- over cheese8 eggs
- over cheeseSmall basil leaves