← All pizzas
Salami, tomato, bocconcini and basil pizza
Liz Macri · 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
125g
Cheese
120g
Dough weight
—
Process
Bake temp
464°F / 240°C
Bake time
15-18 min
Oven
home standard
Surface
stone
Ingredients (3)
- sauce tomatom bottled tomato pasta sauce or Basic tomato pasta sauce—
- sauce tomatogrape tomatoes125g
- cheese otherbocconcini cheese120g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 pizza base
- over cheesesalami50g
- post bakefresh basil leaves62.5 ml · 62.5g