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Tomato, bocconcini and rocket pizzas
Dixie Elliott · taste.com.au · 2009 · Original
Style not identified
DietVegetarian. Not vegan: bocconcini cheese.
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
500g
Water
n/a
Hydration
n/a
Salt
n/a
Yeast
1.40%
Oil
0%
Sauce
n/a
Cheese
220g
Dough weight
507g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
392°F / 200°C
Bake time
15 to 20 min
Oven
home standard
Surface
stone
Ingredients (7)
- yeast7g sachet dry yeast7g
- sugarm caster sugarn/a
- waterm warm watern/a
- flourplain flour500 ml · 500g
- oilm olive oiln/a
- sauce tomatom cooked Basic tomato saucen/a
- cheese otherbocconcini cheese220g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebaby rocket120g
Keep exploring
Do something with it
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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, this one included.
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