Tomato, garlic and anchovy pizza

Name: Tomato, garlic and anchovy pizza
Cook time: 30 min
Ingredients: 50 each olive oil; 50 each finely chopped peeled tomato; 5 each 5g active dried yeast; 2.25 each m sugar; 350 each warm water; 500 each strong white flour; 1.2 each m sea salt

Lucio Galletto and David Dale · taste.com.au · 2017 · 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

1.00%

Oil

—

Sauce

50g

Cheese

—

Dough weight

505g

Process

Bake temp

392°F / 200°C

Bake time

30-30 min

Oven

home standard

Surface

stone

Ingredients (7)

oilolive oil—
sauce tomatofinely chopped peeled tomato50g
yeast5g active dried yeast5g
sugarm sugar—
waterwarm water—
flourstrong white flour500g
saltm sea salt—

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

Pizza Lab

Baker's percentages

Process

Ingredients (7)

Toppings (4)