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Prawn and salsa verde pizza
Katrina Woodman · taste.com.au · 2012 · 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
20g
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
—
Dough weight
20g
Process
Bake temp
428°F / 220°C
Bake time
5-5 min
Oven
home standard
Surface
stone
Ingredients (4)
- oilm extra virgin olive oil—
- flourchopped fresh continental parsley20 ml · 20g
- sauce tomato1 small garlic clove—
- flourm lemon juice—
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese2 drained anchovy fillets
- over cheesecapers2 tsp · 8.4g
- over cheese1 long fresh red chilli
- over cheese30cm bought pizza base
- over cheesebocconcini100g
- over cheesereen prawns