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Prawn, pineapple and semi-dried tomato pizza
Kim Meredith · 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
625g
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
83g
Dough weight
625g
Process
Bake temp
428°F / 220°C
Bake time
15-20 min
Oven
home standard
Surface
stone
Ingredients (5)
- flourpizza sauce125 ml · 125g
- cheese othergrated parmesan cheese82.5 ml · 82.5g
- floursemi-dried tomatoes125 ml · 125g
- flourgrated light mozzarella cheese250 ml · 250g
- flourbasil leaves125 ml · 125g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese2 x 335g 97% fat-free pizza bases335g
- over cheesegreen prawns450g
- over cheese1/4 pineapple
- over cheese1/2 red onion