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Turkish bread pizzas
Valli Little · 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
270g
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
700g
Cheese
400g
Dough weight
270g
Process
Bake temp
392°F / 200°C
Bake time
8-10 min
Oven
home standard
Surface
stone
Ingredients (5)
- oilolive oil—
- sauce tomatojar good-quality thick tomato passata*700g
- cheese mozzarellagrated mozzarella cheese400g
- flourdried mixed Italian herbs20 ml · 20g
- flourpitted black olives250 ml · 250g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese2 x 450g Turkish breads450g
- over cheeseshredded ham200g