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Pear, brie & pancetta pizza
Sarah Hobbs · taste.com.au · 2009 · Original
Style not identified
DietNot vegetarian: just-ripe lemon bergamot or packham's triumph pears, pancetta.
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
300g
Water
n/a
Hydration
n/a
Salt
n/a
Yeast
2.33%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
307g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
446°F / 230°C
Bake time
12 to 15 min
Oven
home standard
Surface
stone
Ingredients (8)
- oilOlive oiln/a
- waterwarm watern/a
- yeastdried yeast2 tsp · 7g
- sugarPinch of caster sugarn/a
- flourplain flour300g
- saltm saltn/a
- sugarm caster sugarn/a
- saltSalt & freshly ground black peppern/a
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese2 just-ripe lemon bergamot or packham's triumph pears
- over cheese2 leeks
- over cheesewhite wine vinegar20 ml · 20g
- over cheese8 slices pancetta
- over cheeseripe brie200g
- over cheeseBaby rocket leaves
Keep exploring
Do something with it
- Scale this doughSet a flour weight and ball count and get every ingredient in grams.
- 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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