Mediterranean baguette pizza
Fiona Hammond · taste.com.au · 2009 · Original
French Bread Pizzainferred from the title
DietNot vegetarian: thin prosciutto slices.
Against 5,130 pizza recipes
French Bread Pizza style, one of 45 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
French Bread Pizza (United States): split baguette or French loaf topped and baked; Stouffer's lineage, no dough
Tradition: 375 to 425°F bake (this recipe: 392°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake temp
392°F / 200°C
Bake time
15 to 20 min
Oven
home standard
Surface
stone
Ingredients (4)
- oilm olive oiln/a
- sauce tomatoarlic cloven/a
- sauce tomatom sun-dried tomato pasten/a
- cheese other6 bocconcini cheesen/a
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesejar marinated artichoke quarters340g
- over cheese4 thin prosciutto slices
- post bakefresh thyme leaves Thyme sprigs2 tsp · 8.4g
Keep exploring
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Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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- 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, with the French Bread Pizza group marked.
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