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Valli Little · taste.com.au · 2011 · Original
Style not identified
DietNot vegetarian: sliced hot italian salami.
Against 5,130 pizza recipes
Its dough did not parse to grams, so it is matched to other recipes by style and toppings.
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
225g
Water
n/a
Hydration
n/a
Salt
n/a
Yeast
3.11%
Oil
0%
Sauce
130g
Cheese
150g
Dough weight
232g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
n/a
Bake time
8 to 10 min
Oven
home standard
Surface
stone
Ingredients (6)
- yeast7g sachet dried active yeast7g
- sugarm caster sugarn/a
- flourplain flour225g
- sauce tomatopasta sauce130g
- cheese mozzarellafior di latte cheese or 2 bocconcini150g
- sauce tomato12 semi-dried tomatoesn/a
Toppings (8)
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 cheeseroasted capsicum strips125 ml · 125g
- over cheesePesto
- over cheeseWatercress sprigs
Keep exploring
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- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, this one included.
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