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Tomato, olive & bocconcini pizzas
Amanda Kelly · 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
—
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
95g
Cheese
85g
Dough weight
—
Process
Bake temp
428°F / 220°C
Bake time
10-12 min
Oven
home standard
Surface
stone
Ingredients (5)
- sauce tomato4 small ripe vine-ripened tomatoes—
- oilm olive oil—
- sauce tomatotomato paste95g
- cheese mozzarellacoarsely grated mozzarella85g
- saltSalt & freshly ground black pepper—
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebocconcini200g
- over cheesedrained stuffed green olives85g
- over cheese2 rounds Lebanese bread
- post bakeloosely packed fresh basil leaves62.5 ml · 62.5g