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Roasted vegetable pizza
Claire Brookman · 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
—
Dough weight
625g
Process
Bake temp
428°F / 220°C
Bake time
10-10 min
Oven
home standard
Surface
stone
Ingredients (4)
- flourm basil pesto—
- floursliced roasted vegetables500 ml · 500g
- sauce tomato8 cherry tomatoes—
- flourgrated light mozzarella cheese125 ml · 125g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese2 x 335g 97% fat-free pizza bases335g
- over cheesewhole turkey90g
- over cheesebaby spinach30g