Spicy salami & tomato focaccia pizza
Fiona Hammond · taste.com.au · 2009 · Original
Focacciainferred from the title
DietNot vegetarian: calabrese salami.
Against 5,130 pizza recipes
Focaccia style, one of 397 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
Focaccia (Italy (generic)): plain focaccia bread with no regional claim: high hydration, oiled sheet pan, dimpled, salt and rosemary; a bread, not a pizza
Tradition: 70 to 85% hydration · 425 to 475°F bake (this recipe: 392°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake temp
392°F / 200°C
Bake time
12 to 15 min
Oven
home standard
Surface
stone
Ingredients (5)
- oilm olive oiln/a
- sauce tomatocan crushed tomatoes425g
- saltSalt and ground black pepper to tasten/a
- egg dough2 ripe egg tomatoesn/a
- cheese mozzarellamozzarella250g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 medium brown onion
- over cheesearlic clove
- over cheese1 small fresh red chilli
- over cheeseCalabrese salami200g
- post bakefresh basil leaves125 ml · 125g
Keep exploring
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Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, with the Focaccia group marked.
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