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Cheese and tomato pizza
Alison Turner · taste.com.au · 2009 · Original
other (asserted)
Baker's percentages
Flour
500g
Water
0g
Hydration
—
Salt
—
Yeast
0.84%
Oil
—
Sauce
140g
Cheese
—
Dough weight
504g
Process
Bake temp
464°F / 240°C
Bake time
2-3 min
Oven
home standard
Surface
stone
Ingredients (8)
- flourplain flour250 ml · 250g
- yeastdried yeast1 tsp · 4.2g
- saltPinch salt0 each · 0g
- oilm extra virgin olive oil9.2 each · 0g
- flourm warm water100 each · 0g
- flourExtra flour for dusting rolling pin0 each · 0g
- sauce tomatotub pizza sauce140 each · 140g
- flourgrated cheese250 ml · 250g