← All pizzas
Four-way pizza
Dixie Elliott · 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
290g
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
—
Dough weight
290g
Process
Bake temp
392°F / 200°C
Bake time
25-25 min
Oven
home standard
Surface
stone
Ingredients (4)
- flourm Italian tomato sauce—
- flourreduced-fat grated mozzarella cheese250 ml · 250g
- sauce tomato2 Roma tomatoes—
- floursmall oregano leaves40 ml · 40g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese2 x 335g fresh pizza bases335g
- over cheeseprosciutto100g
- over cheese6 marinated artichokes
- over cheesebutton mushrooms100g
- over cheesebasil leaves62.5 ml · 62.5g