Pork & fennel pizza with mozzarella

Name: Pork & fennel pizza with mozzarella
Cook time: 6 min
Ingredients: 0 each Olive oil; 1 each 1 x 440g pizza base with tomato sauce; 18.2 each m olive oil; 2 each arlic cloves; 40 ml chopped fresh continental parsley; 120 each coarsely grated mozzarella; 250 ml baby rocket leaves

Alison Adams · 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

440g

Cheese

120g

Dough weight

290g

Process

Bake temp

482°F / 250°C

Bake time

6-6 min

Oven

home standard

Surface

stone

Ingredients (7)

oilOlive oil—
sauce tomato1 x 440g pizza base with tomato sauce440g
oilm olive oil—
sauce tomatoarlic cloves—
flourchopped fresh continental parsley40 ml · 40g
cheese mozzarellacoarsely grated mozzarella120g
flourbaby rocket leaves250 ml · 250g

Toppings (3)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

over cheesefennel seeds1 tsp · 4.2g
over cheeselean pork mince400g
over cheesechopped fresh rosemary1 tsp · 4.2g

Pizza Lab

Baker's percentages

Process

Ingredients (7)

Toppings (3)