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Homemade pizzas
Valli Little · 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
350g
Water
—
Hydration
—
Salt
—
Yeast
2.00%
Oil
—
Sauce
130g
Cheese
150g
Dough weight
357g
Process
Bake temp
500°F / 260°C
Bake time
8-10 min
Oven
home standard
Surface
stone
Ingredients (7)
- yeast7g sachet dried active yeast7g
- flourm caster sugar—
- flourplain flour225g
- sauce tomatopasta sauce130g
- cheese mozzarellafior di latte cheese or 2 bocconcini150g
- sauce tomato12 semi-dried tomatoes—
- flourroasted capsicum strips125 ml · 125g
Toppings (7)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese2 red onions
- over cheese1 small eggplant
- over cheeseRocket
- over cheeseBasil leaves
- over cheesesliced hot Italian salami50g
- over cheesePesto
- over cheeseWatercress sprigs