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Pizza risotto
Michelle Lucia · 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
250g
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
125g
Cheese
—
Dough weight
250g
Process
Bake temp
500°F / 260°C
Bake time
3-5 min
Oven
home standard
Surface
stone
Ingredients (5)
- sauce tomatoarlic clove—
- oilm olive oil—
- flourm arborio rice—
- sauce tomatocherry tomatoes125g
- flourgrated light pizza cheese250 ml · 250g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 litre vegetable stock
- over cheesesliced leg ham100g
- over cheesebutton mushrooms200g
- over cheese1 small red capsicum
- post bakefresh basil leaves82.5 ml · 82.5g