← All pizzas
Pizza scrolls
Tracy Rutherford · 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
290g
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
—
Dough weight
290g
Process
Bake temp
392°F / 200°C
Bake time
3-3 min
Oven
home standard
Surface
stone
Ingredients (4)
- flourm self-raising flour—
- dairy doughm milk—
- flourpizza sauce40 ml · 40g
- flourgrated cheese250 ml · 250g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese2 rashers bacon
- over cheesebutter30g