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Seafood & dill pizza
Jane Charlton · 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
450g
Cheese
—
Dough weight
—
Process
Bake temp
392°F / 200°C
Bake time
7-8 min
Oven
home standard
Surface
stone
Ingredients (3)
- sauce tomato1 x 450g handmade pizza base with tomato paste450g
- oilm olive oil—
- saltSalt & freshly ground black pepper—
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese6 scallops120g
- over cheesereen banana prawns300g
- over cheese1 x 375g tub smoked hickory mussels375g
- over cheese1 small salmon fillet140g
- over cheeseloosely packed fresh dill sprigs62.5 ml · 62.5g