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Egg, tomato and spinach pizzas
Annette Forrest · 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
250g
Cheese
100g
Dough weight
—
Process
Bake temp
482°F / 250°C
Bake time
10-12 min
Oven
home standard
Surface
stone
Ingredients (3)
- sauce tomatom tomato paste—
- sauce tomatocherry tomatoes250g
- cheese otherparmesan cheese100g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese2 large pizza bases
- over cheese6 eggs
- over cheesebaby spinach leaves50g