Bocconcini and tomato gluten-free pizza

Name: Bocconcini and tomato gluten-free pizza
Cook time: 10 min
Ingredients: 270 each plain flour; 65 each self-raising flour; 2.4 each m salt; 1.5 tsp Dry Yeast; 1 each 1 Free Range Egg; 36.4 each m olive oil; 3 each 3 medium ripe tomatoes; 2 each arlic cloves; 44.4 each m tomato paste; 20 ml apple cider vinegar; 5 each m caster sugar; 40 ml small basil leaves; 250 each vine-ripened cherry tomatoes

Coles · taste.com.au · 2015 · 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

395g

Water

—

Hydration

—

Salt

—

Yeast

1.14%

Oil

—

Sauce

700g

Cheese

—

Dough weight

400g

Process

Bake temp

392°F / 200°C

Bake time

10-10 min

Oven

home standard

Surface

stone

Ingredients (13)

flourplain flour270g
flourself-raising flour65g
saltm salt—
yeastDry Yeast1.5 tsp · 4.5g
egg dough1 Free Range Egg—
oilm olive oil—
sauce tomato3 medium ripe tomatoes450g
sauce tomatoarlic cloves—
sauce tomatom tomato paste—
flourapple cider vinegar20 ml · 20g
flourm caster sugar—
floursmall basil leaves40 ml · 40g
sauce tomatovine-ripened cherry tomatoes250g

Toppings (3)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

over cheese16 baby bocconcini
over cheeseRocket leaves
over cheeseSmall basil leaves

Pizza Lab

Baker's percentages

Process

Ingredients (13)

Toppings (3)