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Summer pizza two ways
Jessica Brook · taste.com.au · 2012 · 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
125g
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
300g
Cheese
260g
Dough weight
125g
Process
Bake temp
428°F / 220°C
Bake time
10-10 min
Oven
home standard
Surface
stone
Ingredients (6)
- flourm sundried tomato pesto—
- cheese otherricotta240g
- oilm extra virgin olive oil—
- cheese otherparmesan20g
- sauce tomatopunnet heirloom tomatoes300g
- flourbasil leaves125 ml · 125g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese2 shop-bought pizza bases
- over cheese1 large fig
- over cheese3 slices prosciutto
- over cheesebalsamic vinegar2 tsp · 8.4g
- over cheese1/2 bunch rocket leaves