Bocconcini and tomato gluten-free pizza
Coles · taste.com.au · 2015 · Original
Style not identified
DietVegetarian. Not vegan: free range egg, baby bocconcini.
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
335g
Water
n/a
Hydration
n/a
Salt
n/a
Yeast
1.34%
Oil
0%
Sauce
700g
Cheese
n/a
Dough weight
340g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
392°F / 200°C
Bake time
15 min
Oven
home standard
Surface
stone
Ingredients (11)
- flourplain flour270g
- flourself-raising flour65g
- saltm saltn/a
- yeastDry Yeast1 1/2 tsp · 4.5g
- egg dough1 Free Range Eggn/a
- oilm olive oiln/a
- sauce tomato3 medium ripe tomatoes450g
- sauce tomatoarlic clovesn/a
- sauce tomatom tomato pasten/a
- sugarm caster sugarn/a
- sauce tomatovine-ripened cherry tomatoes250g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseapple cider vinegar20 ml · 20g
- over cheesesmall basil leaves40 ml · 40g
- over cheese16 baby bocconcini
- over cheeseRocket leaves
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