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Grilled flatbread pizzas
Tracy Rutherford · 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
40g
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
100g
Dough weight
40g
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (3)
- sauce tomatotomato pasta sauce—
- cheese mozzarellacoarsely grated reduced-fat mozzarella100g
- flourcoarsely chopped fresh continental parsley40 ml · 40g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese4 x pieces wholemeal Lebanese bread
- over cheese1 x 450g can thin pineapple slices450g
- over cheese1 red onion
- over cheesechopped lean ham240g