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Tomato, bocconcini and rocket pizzas
Dixie Elliott · 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
500g
Water
—
Hydration
—
Salt
—
Yeast
1.40%
Oil
—
Sauce
—
Cheese
220g
Dough weight
507g
Process
Bake temp
392°F / 200°C
Bake time
20-25 min
Oven
home standard
Surface
stone
Ingredients (7)
- yeast7g sachet dry yeast7g
- flourm caster sugar—
- flourm warm water—
- flourplain flour500 ml · 500g
- oilm olive oil—
- flourm cooked Basic tomato sauce—
- cheese otherbocconcini cheese220g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebaby rocket120g