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Chicory, pancetta & chilli pizza
Liz Condon · taste.com.au · 2012 · Original
Style not identified
DietNot vegetarian: anchovy fillets in oil, flat pancetta.
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
300g
Water
n/a
Hydration
n/a
Salt
n/a
Yeast
2.33%
Oil
0%
Sauce
400g
Cheese
300g
Dough weight
307g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
428°F / 220°C
Bake time
10 min
Oven
home standard
Surface
stone
Ingredients (7)
- flourplain flour300g
- yeast7g sachet dry yeast7g
- sugarm caster sugarn/a
- oilextra virgin olive oiln/a
- sauce tomatocan chopped tomatoes400g
- oil3 anchovy fillets in oiln/a
- cheese mozzarellafior di latte cheese300g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesearlic cloves
- over cheese1/2 bunch chicory
- over cheesedried chilli flakes2 tsp · 8.4g
- over cheese10 slices flat pancetta
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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