Traditional woodfired pizza
Valli Little · taste.com.au · 2009 · Original
Style not identified
DietNot vegetarian: prosciutto.
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
1.40%
Oil
0%
Sauce
250g
Cheese
150g
Dough weight
507g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
428°F / 220°C
Bake time
7 to 10 min
Oven
home standard
Surface
stone
Ingredients (7)
- oiloiln/a
- sauce tomatopizza saucen/a
- cheese mozzarella2 x 150g fior di latte cheese150g
- sauce tomatovine-ripened cherry tomatoes250g
- yeast7g sachet dry active yeast7g
- sugarm caster sugarn/a
- flourstrong flour500g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseolive150g
- over cheese10 slices prosciutto
- over cheesebasil leaves250 ml · 250g
Keep exploring
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