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Egg and capsicum pizzas with basil
Jan Purser · 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
400g
Cheese
40g
Dough weight
—
Process
Bake temp
392°F / 200°C
Bake time
5-5 min
Oven
home standard
Surface
stone
Ingredients (4)
- cheese mozzarellashredded light mozzarella40g
- oilm olive oil—
- sauce tomatoarlic clove—
- sauce tomatocan Italian diced tomatoes400g
Toppings (9)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesejar roasted peppers550g
- over cheese4 17cm ready-made pizza crusts
- over cheese4 eggs
- over cheesesmall fresh coriander leaves82.5 ml · 82.5g
- over cheeseFreshly ground black pepper
- over cheese1 small brown onion
- over cheeseground coriander1 tsp · 4.2g
- over cheesem ground cumin
- over cheesechilli flakes0.25 tsp · 1.1g