Roasted vegetable pizza
Kim Meredith · taste.com.au · 2009 · Original
Style not identified
DietVegetarian. Not vegan: baby bocconcini cheese.
Against 5,130 pizza recipes
46% hydration: drier than 96% of the 1,480 doughs that parse, baked at 392°F, hotter than 16% of recipes that state an oven.
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes. Hydration counts the water in this dough's milk or beer (about 88% and 92% of their weight), as bakers do.
Flour
375g
Liquid, as water
173g
Hydration
46.0%
Salt
n/a
Yeast
n/a
Oil
0%
Sauce
n/a
Cheese
100g
Dough weight
375g
Process
Bake temp
392°F / 200°C
Bake time
15 min
Oven
home standard
Surface
stone
Ingredients (5)
- flourplain flour375 ml · 375g
- saltm saltn/a
- oilolive oil cooking sprayn/a
- sauce tomato2 tomatoesn/a
- cheese otherbaby bocconcini cheese100g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesem baking powder
- over cheesechilled beer187 1/2 ml · 188g
- over cheese1 red capsicum
- over cheese1 eggplant
- over cheese2 zucchini
- over cheesehommus dip82 1/2 ml · 82.5g
Keep exploring
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Do something with it
- Scale this doughStart from 46% hydration and 0.0% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 46% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, this one included.
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