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Egg and bacon pizzas
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
—
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
125g
Dough weight
—
Process
Bake temp
392°F / 200°C
Bake time
5-6 min
Oven
home standard
Surface
stone
Ingredients (4)
- flourm sundried tomato pesto—
- cheese mozzarellagrated mozzarella125g
- sauce tomato12 cherry tomatoes—
- oilOlive oil—
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese8 thin bacon rashers
- over cheese4 individual pizza bases
- over cheese4 small eggs
- post bakeBalsamic vinegar
- over cheeseBaby rocket leaves