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Mediterranean pizzas
Kay Richardson · 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
—
Cheese
55g
Dough weight
40g
Process
Bake temp
428°F / 220°C
Bake time
10-10 min
Oven
home standard
Surface
stone
Ingredients (3)
- flourpassata40 ml · 40g
- cheese mozzarellacoarsely grated mozzarella30g
- cheese othercoarsely grated cheddar25g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese2 x 13cm fresh pizza bases
- over cheese1 x 95g can tuna in brine95g
- over cheese1/2 small red capsicum
- over cheese6 kalamata olives
- post bake8 fresh basil leaves