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Chicory, pancetta & chilli pizza
Liz Condon · taste.com.au · 2012 · 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
300g
Water
—
Hydration
—
Salt
—
Yeast
2.33%
Oil
—
Sauce
400g
Cheese
300g
Dough weight
307g
Process
Bake temp
428°F / 220°C
Bake time
1-2 min
Oven
home standard
Surface
stone
Ingredients (7)
- flourplain flour300g
- yeast7g sachet dry yeast7g
- flourm caster sugar—
- oilextra virgin olive oil—
- sauce tomatocan chopped tomatoes400g
- oil3 anchovy fillets in oil—
- 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