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Salami, asparagus & mushroom pizza
Alison Adams · 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
—
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
150g
Dough weight
—
Process
Bake temp
482°F / 250°C
Bake time
10-10 min
Oven
home standard
Surface
stone
Ingredients (2)
- sauce tomatoNapoletana Pasta Sauce—
- cheese mozzarellacoarsely grated mozzarella150g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 x 440g pkt Gourmet Pizza Bases440g
- over cheesesliced salami100g
- over cheesesliced button mushrooms100g
- over cheese1 bunch asparagus
- post bakefresh basil leaves82.5 ml · 82.5g