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Pizza pie
Valli Little · 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
20g
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
400g
Cheese
100g
Dough weight
20g
Process
Bake temp
374°F / 190°C
Bake time
10-10 min
Oven
home standard
Surface
stone
Ingredients (5)
- oilolive oil—
- sauce tomatoarlic cloves—
- sauce tomato2 x 400g cans diced tomatoes400g
- flourchopped fresh oregano or basil20 ml · 20g
- cheese mozzarellamozzarella cheese100g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese28cm square ready-rolled sheet shortcrust pastry
- over cheeseonions400g
- over cheesesliced pepperoni50g
- over cheeseanchovy fillets50g
- over cheese12 small black olives
- over cheeseGreen salad