Tomato and chilli meat pizzas
Nancy Duran · taste.com.au · 2009 · Original
Style not identified
DietNot vegetarian: thinly sliced mild pepperoni, prosciutto slices.
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
375g
Water
n/a
Hydration
n/a
Salt
n/a
Yeast
n/a
Oil
0%
Sauce
n/a
Cheese
60g
Dough weight
375g
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 to 15 min
Oven
home standard
Surface
stone
Ingredients (9)
- flourm self-raising flourn/a
- flourplain flour375 ml · 375g
- saltm saltn/a
- dairy doughm milkn/a
- oilm olive oiln/a
- sauce tomatom tomato pasten/a
- sauce tomato1 tomaton/a
- cheese otherm ricotta cheesen/a
- cheese mozzarellamozzarella cheese60g
Toppings (8)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebutter40g
- over cheesebaby spinach250 ml · 250g
- post bakesmall fresh basil leaves40 ml · 40g
- over cheesethinly sliced mild pepperoni60g
- over cheeseprosciutto slices50g
- over cheeseolive55g
- over cheesedried chilli flakes1/4 tsp · 1.1g
- over cheesefresh oregano leaves20 ml · 20g
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