Claire's Mediterranean pizzas
Claire Brookman · taste.com.au · 2009 · Original
Style not identified
DietNot vegetarian: prosciutto.
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
1125g
Water
n/a
Hydration
n/a
Salt
n/a
Yeast
0.62%
Oil
0%
Sauce
n/a
Cheese
200g
Dough weight
1132g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
428°F / 220°C
Bake time
12 to 15 min
Oven
home standard
Surface
stone
Ingredients (9)
- waterm lukewarm watern/a
- yeast2 x 7g sachets dried yeast7g
- sugarm white sugarn/a
- flourplain flour1125 ml · 1125g
- saltm saltn/a
- sauce tomato4 tomatoesn/a
- sauce tomatoarlic clovesn/a
- oilm olive oiln/a
- cheese mozzarellamozzarella200g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesedried oregano1 tsp · 0.5g
- over cheese4 slices prosciutto
- over cheesepitted kalamata olives125 ml · 125g
- over cheesebasil leaves250 ml · 250g
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