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Free-form pizza tarts
Jessica Brook & Phoebe Wood · 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
35g
Cheese
80g
Dough weight
—
Process
Bake temp
392°F / 200°C
Bake time
10-10 min
Oven
home standard
Surface
stone
Ingredients (5)
- flourm sundried tomato pesto—
- egg dough1 egg—
- dairy doughm thickened cream—
- cheese otherpizza cheese80g
- sauce tomatosun-dried tomato35g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese4 sheets frozen shortcrust pastry
- over cheesethinly sliced salami100g
- over cheese1/2 red onion
- over cheeseolive30g
- over cheesebasil leaves62.5 ml · 62.5g