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Chicken pizzaiola
Valli Little · taste.com.au · 2009 · 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
20g
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
—
Dough weight
20g
Process
Bake temp
356°F / 180°C
Bake time
2-2 min
Oven
home standard
Surface
stone
Ingredients (6)
- oilm olive oil—
- sauce tomatoarlic cloves—
- sauce tomato4 roma tomatoes—
- sauce tomatom tomato paste—
- flourchopped fresh oregano20 ml · 20g
- cheese other4 slices provolone piccante cheese—
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese4 chicken breast fillets
- over cheese1 small onion
- over cheese1 red and 1 yellow capsicum
- over cheesesmall button mushrooms125g
- over cheesewhite wine
- over cheesechicken stock