Spinach and salami pizza
Donna Boyle · taste.com.au · 2009 · Original
Style not identified
DietNot vegetarian: sliced salami.
Against 5,130 pizza recipes
Its dough did not parse to grams, so it is matched to other recipes by style and toppings.
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
625g
Water
n/a
Hydration
n/a
Salt
n/a
Yeast
1.12%
Oil
0%
Sauce
125g
Cheese
n/a
Dough weight
632g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
428°F / 220°C
Bake time
10 min
Oven
home standard
Surface
stone
Ingredients (7)
- flourgluten-free pizza and pastry flour625 ml · 625g
- yeast7g sachet dried instant yeast7g
- saltPinch saltn/a
- waterm warm watern/a
- oilm olive oiln/a
- sauce tomatom tomato pasten/a
- sauce tomatosemi-dried tomatoes125 ml · 125g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesemixed dried herbs1 tsp · 4.2g
- over cheesesliced salami100g
- over cheesebaby spinach60g
- over cheesebocconcini120g
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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