Blueberry crumble pizza
Dixie Elliott · taste.com.au · 2009 · Original
Style not identified
DietVegetarian. Not vegan: ice-cream or thickened cream, chocolate hazelnut spread, butter.
Against 5,130 pizza recipes
Its dough did not parse to grams, so it is matched to other recipes by style and toppings.
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
n/a
Hydration
n/a
Salt
n/a
Yeast
1.12%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
632g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
392°F / 200°C
Bake time
20 to 25 min
Oven
home standard
Surface
stone
Ingredients (6)
- yeast7g sachet dried yeast7g
- sugarm caster sugarn/a
- saltm saltn/a
- flourplain flour500 ml · 500g
- oilm olive oiln/a
- dairy doughice-cream or thickened creamn/a
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesechocolate hazelnut spread82 1/2 ml · 82.5g
- over cheesefrozen blueberries500 ml · 500g
- over cheesebutter60g
- over cheeseslivered almonds40 ml · 40g
Keep exploring
Do something with it
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- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, this one included.
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