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Potato & thyme pizza
Michelle Southan · taste.com.au · 2009 · Original
Style not identified
DietVegetarian. Not vegan: coarsely grated reduced-fat mozzarella.
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
225g
Water
n/a
Hydration
n/a
Salt
n/a
Yeast
1.87%
Oil
0%
Sauce
n/a
Cheese
55g
Dough weight
229g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
464°F / 240°C
Bake time
10 to 15 min
Oven
home standard
Surface
stone
Ingredients (8)
- oilExtra virgin olive oil sprayn/a
- cheese mozzarellacoarsely grated reduced-fat mozzarella55g
- flourplain flour225g
- yeastdried yeast1 tsp · 4.2g
- saltm saltn/a
- sugarPinch of sugarn/a
- waterwarm watern/a
- oilm olive oiln/a
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
Keep exploring
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- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
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- Where it sits among the restEvery dough plotted by its numbers, this one included.
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