← All pizzas
Mediterranean pizza
Amanda Kelly · 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
70g
Cheese
155g
Dough weight
40g
Process
Bake temp
482°F / 250°C
Bake time
15-15 min
Oven
home standard
Surface
stone
Ingredients (5)
- sauce tomatom tomato paste—
- sauce tomatosemi-dried tomatoes70g
- flourdrained capers40 ml · 40g
- cheese mozzarellacoarsely grated mozzarella55g
- cheese otherfeta100g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesepkt bought pizza crusts225g
- over cheesecan artichoke hearts400g
- over cheese1/2 red onion
- over cheesepitted kalamata olives55g
- over cheeseFreshly ground black pepper
- post bake12 small fresh basil leaves