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Pizza base and tomato sauce
Chrissy Freer · taste.com.au · 2009 · Original
Style not identified
DietVegetarian. Not vegan: honey, buffalo mozzarella.
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
450g
Water
n/a
Hydration
n/a
Salt
n/a
Yeast
1.56%
Oil
0%
Sauce
n/a
Cheese
250g
Dough weight
457g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
446°F / 230°C
Bake time
8 to 10 min
Oven
home standard
Surface
stone
Ingredients (9)
- sugarm honeyn/a
- flourstrong baker's flour450g
- yeast7g sachet dried yeast7g
- saltPinch of saltn/a
- oilm olive oiln/a
- sauce tomato1kg vine-ripened tomatoesn/a
- oilextra virgin olive oiln/a
- sauce tomatoarlic clovesn/a
- cheese mozzarellabuffalo mozzarella250g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 large onion
- post bakechopped fresh basil leaves40 ml · 40g
- post bakeFresh basil leaves
Keep exploring
Do something with it
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- 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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