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Pizza turnovers
Kerrie Ray · taste.com.au · 2010 · 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
225g
Water
—
Hydration
—
Salt
—
Yeast
3.11%
Oil
—
Sauce
—
Cheese
85g
Dough weight
232g
Process
Bake temp
392°F / 200°C
Bake time
2-3 min
Oven
home standard
Surface
stone
Ingredients (8)
- flourplain flour225g
- sugarm sugar—
- saltm salt—
- yeastdried yeast2 tsp · 7g
- oilm olive oil—
- waterwarm water—
- saltm salt-reduced tomato paste—
- cheese otherreduced-fat grated cheddar85g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesecan pineapple pieces in natural juice225g
- over cheesereen capsicum
- over cheese1/2 red capsicum
- over cheeselight shaved ham100g
- over cheese2 shallots