Pizza pronto
Katrina Woodman · taste.com.au · 2015 · Original
Style not identified
DietNot vegetarian: prosciutto.
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
375g
Water
n/a
Hydration
n/a
Salt
n/a
Yeast
1.87%
Oil
0%
Sauce
100g
Cheese
150g
Dough weight
382g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
464°F / 240°C
Bake time
15 min
Oven
home standard
Surface
stone
Ingredients (9)
- oilextra virgin olive oiln/a
- waterwatern/a
- yeast2 x 7g sachets dried yeast7g
- sugarm caster sugarn/a
- flourplain flour375g
- saltm saltn/a
- flourm semolinan/a
- sauce tomatoCapsicum100g
- cheese mozzarellamozzarella150g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesesweet potato200g
- over cheese1 small red onion
- over cheeseprosciutto100g
- over cheeseBaby rocket leaves
- over cheeseLemon wedges
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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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