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Salmon, potato & caper pizzas
Chrissy Freer · taste.com.au · 2011 · 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
20g
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
50g
Dough weight
99g
Process
Bake temp
428°F / 220°C
Bake time
10-15 min
Oven
home standard
Surface
stone
Ingredients (6)
- oilOlive oil spray—
- flourbaby capers20 ml · 20g
- cheese mozzarellacoarsely grated reduced-fat mozzarella50g
- dairy doughlight sour cream75g
- flourm fresh lemon juice—
- dairy doughhorseradish cream1 tsp · 4.2g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese2 pieces wholemeal Lebanese bread
- over cheesered delight potatoes400g
- over cheesefresh thyme leaves2 tsp · 8.4g
- over cheesearlic cloves
- over cheeseskinless salmon fillet150g
- over cheeseMixed salad leaves