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Pizza wedges with two toppings
Liz Macri · 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
330g
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
258g
Dough weight
330g
Process
Bake temp
428°F / 220°C
Bake time
12-15 min
Oven
home standard
Surface
stone
Ingredients (5)
- sauce tomatom tomato paste—
- flourchargrilled capsicum125 ml · 125g
- cheese otherfeta70g
- cheese otherreduced-fat pizza cheese187.5 ml · 187.5g
- flourfinely grated parmesan cheese40 ml · 40g
Toppings (7)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese2 pizza bases
- over cheese2 kumatoes
- over cheesepitted kalamata olives62.5 ml · 62.5g
- over cheesefresh oregano leaves
- over cheesepotato170g
- over cheeserindless shortcut bacon150g
- over cheesebaby rocket30g