Pizza
Kerrie Sun · taste.com.au · 2009 · Original
Style not identified
DietNot vegetarian: prosciutto.
Against 5,130 pizza recipes
Its dough did not parse to grams, so it is matched to other recipes by style and toppings.
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
n/a
Hydration
n/a
Salt
n/a
Yeast
2.67%
Oil
0%
Sauce
83g
Cheese
n/a
Dough weight
308g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
392°F / 200°C
Bake time
18 to 20 min
Oven
home standard
Surface
stone
Ingredients (6)
- yeast8g sachet dried yeast8g
- waterwatern/a
- sugarm caster sugarn/a
- flourplain flour300g
- saltm saltn/a
- sauce tomatopizza sauce82 1/2 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
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
Do something with it
- Scale this doughSet a flour weight and ball count and get every ingredient in grams.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, this one included.
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