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Chipolata and tomato pizza
Jane Charlton · 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
—
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
140g
Cheese
120g
Dough weight
—
Process
Bake temp
428°F / 220°C
Bake time
15-18 min
Oven
home standard
Surface
stone
Ingredients (3)
- sauce tomato1 x 140g garlic & herbs tomato paste140g
- cheese mozzarellalight shredded mozzarella120g
- oilm olive oil—
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 x 26cm frozen regular crust pizza base
- over cheese1 x 500g pkt extra-lean beef chipolata sausages500g
- post bakeloosely packed fresh basil leaves82.5 ml · 82.5g
- over cheese1 bunch rocket leaves