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Salami and tomato pizzas
Kate Murdoch · 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
125g
Dough weight
—
Process
Bake temp
500°F / 260°C
Bake time
2-3 min
Oven
home standard
Surface
stone
Ingredients (3)
- sauce tomatotomato pasta sauce—
- sauce tomato5 roma tomatoes—
- cheese mozzarellagrated mozzarella125g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 focaccia loaf
- over cheese24 slices of small salami
- over cheesemixed dried herbs