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Potato and rosemary pizza
Claire Brookman · taste.com.au · 2014 · 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
145g
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
83g
Dough weight
145g
Process
Bake temp
428°F / 220°C
Bake time
20-20 min
Oven
home standard
Surface
stone
Ingredients (4)
- oilm olive oil—
- flourfresh rosemary leaves20 ml · 20g
- flourcaramelised onion125 ml · 125g
- cheese otherfinely grated parmesan82.5 ml · 82.5g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese3 small unpeeled desiree potatoes425g
- over cheesepacket pre-baked rectangular pizza bases500g
- over cheeseExtra rosemary leaves