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Mediterranean baguette pizza
Fiona Hammond · 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
—
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
—
Dough weight
—
Process
Bake temp
392°F / 200°C
Bake time
15-20 min
Oven
home standard
Surface
stone
Ingredients (4)
- oilm olive oil—
- sauce tomatoarlic clove—
- sauce tomatom sun-dried tomato paste—
- cheese other6 bocconcini cheese—
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 40-50cm baguette
- over cheesejar marinated artichoke quarters340g
- over cheese4 thin prosciutto slices
- post bakefresh thyme leaves Thyme sprigs2 tsp · 8.4g