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Eggs Florentine pizzas
Sarah Hobbs · taste.com.au · 2011 · 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
100g
Cheese
80g
Dough weight
—
Process
Bake temp
428°F / 220°C
Bake time
2-3 min
Oven
home standard
Surface
stone
Ingredients (3)
- sauce tomatopizza sauce—
- cheese otherpizza cheese80g
- sauce tomatotruss grape tomatoes100g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese6 bacon rashers
- over cheesebaby spinach leaves150g
- over cheese2 medium pizza bases
- over cheese2 eggs