Tomato and chilli meat pizzas

Name: Tomato and chilli meat pizzas
Cook time: 15 min
Ingredients: 225 each m self-raising flour; 375 ml plain flour; 2.4 each m salt; 257.5 each m milk; 36.4 each m olive oil; 183.16 each m tomato paste; 250 ml baby spinach; 1 each 1 tomato; 120 each m ricotta cheese; 40 ml small fresh basil leaves; 60 each mozzarella cheese; 20 ml fresh oregano leaves

Nancy Duran · 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

685g

Water

—

Hydration

—

Salt

—

Yeast

—

Oil

—

Sauce

—

Cheese

60g

Dough weight

685g

Process

Bake temp

428°F / 220°C

Bake time

10-15 min

Oven

home standard

Surface

stone

Ingredients (12)

flourm self-raising flour—
flourplain flour375 ml · 375g
saltm salt—
dairy doughm milk—
oilm olive oil—
sauce tomatom tomato paste—
flourbaby spinach250 ml · 250g
sauce tomato1 tomato—
flourm ricotta cheese—
floursmall fresh basil leaves40 ml · 40g
cheese mozzarellamozzarella cheese60g
flourfresh oregano leaves20 ml · 20g

Toppings (5)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

over cheesebutter40g
over cheesethinly sliced mild pepperoni60g
over cheeseprosciutto slices50g
over cheeseolive55g
over cheesedried chilli flakes0.25 tsp · 1.1g

Pizza Lab

Baker's percentages

Process

Ingredients (12)

Toppings (5)