Potato & thyme pizza

Name: Potato & thyme pizza
Cook time: 15 min
Ingredients: 0 each Extra virgin olive oil spray; 24 each m polenta; 55 each coarsely grated reduced-fat mozzarella; 225 each plain flour; 1 tsp dried yeast; 0.6 each m salt; 0 each Pinch of sugar; 185 each warm water; 9.2 each m olive oil

Michelle Southan · 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

225g

Water

—

Hydration

—

Salt

—

Yeast

1.87%

Oil

—

Sauce

—

Cheese

55g

Dough weight

229g

Process

Bake temp

464°F / 240°C

Bake time

10-15 min

Oven

home standard

Surface

stone

Ingredients (9)

oilExtra virgin olive oil spray—
flourm polenta—
cheese mozzarellacoarsely grated reduced-fat mozzarella55g
flourplain flour225g
yeastdried yeast1 tsp · 4.2g
saltm salt—
sugarPinch of sugar—
waterwarm water—
oilm olive oil—

Toppings (4)

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

over cheese2 coliban potatoes380g
over cheesefresh thyme leaves3 tsp · 12.6g
over cheesearlic clove
over cheeseMixed salad leaves

Pizza Lab

Baker's percentages

Process

Ingredients (9)

Toppings (4)