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Pizza pronto
Katrina Woodman · taste.com.au · 2015 · 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
375g
Water
—
Hydration
—
Salt
—
Yeast
1.87%
Oil
—
Sauce
100g
Cheese
150g
Dough weight
382g
Process
Bake temp
464°F / 240°C
Bake time
15-15 min
Oven
home standard
Surface
stone
Ingredients (9)
- oilextra virgin olive oil—
- waterwater—
- yeast2 x 7g sachets dried yeast7g
- sugarm caster sugar—
- flourplain flour375g
- saltm salt—
- flourm semolina—
- 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