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Pizza-filled pasta shells
Emma Braz · taste.com.au · 2011 · 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
165g
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
400g
Cheese
—
Dough weight
165g
Process
Bake temp
392°F / 200°C
Bake time
3-3 min
Oven
home standard
Surface
stone
Ingredients (2)
- sauce tomatocan diced tomatoes400g
- flourreduced-fat grated pizza cheese165 ml · 165g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1/2 x 500g packet large dried pasta shells500g
- over cheese1 large brown onion
- over cheeseshortcut bacon rasher175g
- over cheese1 large red capsicum
- over cheesesmall cap mushrooms100g
- over cheeseSalad leaves