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Pizza
Kerrie Sun · 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
300g
Water
—
Hydration
—
Salt
—
Yeast
2.67%
Oil
—
Sauce
83g
Cheese
—
Dough weight
308g
Process
Bake temp
392°F / 200°C
Bake time
18-20 min
Oven
home standard
Surface
stone
Ingredients (6)
- yeast8g sachet dried yeast8g
- waterwater—
- sugarm caster sugar—
- flourplain flour300g
- saltm salt—
- sauce tomatopizza sauce82.5 ml · 82.5g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesemarinated artichokes150g
- over cheesechargrilled capsicum150g
- over cheeseprosciutto140g
- over cheesepitted Kalamata olives60g
- over cheesebocconcini170g
- over cheesebaby rocket leaves30g