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Pizza Romano
Leanne Kitchen · 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
785g
Water
—
Hydration
—
Salt
—
Yeast
0.80%
Oil
5.7%
Sauce
400g
Cheese
110g
Dough weight
836g
Process
Bake temp
446°F / 230°C
Bake time
10-10 min
Oven
home standard
Surface
stone
Ingredients (7)
- sauce tomato2 x 400g cans Italian crushed tomatoes400g
- cheese mozzarella4 x 110g tubs buffalo mozzarella110g
- oil2 x 45g cans anchovies in olive oil45g
- yeastdried yeast1.5 tsp · 6.3g
- sugarm caster sugar—
- flourplain flour785g
- saltm sea salt flakes—