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Fennel, olive and parmesan pizza
Alison Turner · 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
140g
Cheese
50g
Dough weight
—
Process
Bake temp
446°F / 230°C
Bake time
2-2 min
Oven
home standard
Surface
stone
Ingredients (6)
- oilm olive oil—
- sauce tomatoarlic cloves—
- oilOlive oil—
- flourPlain flour—
- sauce tomato1 x 140g tub pizza sauce140g
- cheese othershaved parmesan50g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese2 baby fennel bulbs400g
- over cheese1 large red onion
- over cheese1 x quantity basic pizza dough
- over cheesepitted kalamata olives80g
- over cheese12 anchovy fillets
- over cheesedried oregano1 tsp · 0.5g