Tomato, garlic and anchovy pizza
Lucio Galletto and David Dale · taste.com.au · 2017 · Original
Style not identified
DietNot vegetarian: anchovy fillets.
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
1.00%
Oil
0%
Sauce
50g
Cheese
n/a
Dough weight
505g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
392°F / 200°C
Bake time
30 min
Oven
home standard
Surface
stone
Ingredients (7)
- oilolive oiln/a
- sauce tomatofinely chopped peeled tomato50g
- yeast5g active dried yeast5g
- sugarm sugarn/a
- waterwarm watern/a
- flourstrong white flour500g
- saltm sea saltn/a
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesered onions250g
- over cheese10 anchovy fillets
- over cheeseHandful of stoned black olives
- over cheese1-2 garlic cloves
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