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Corn Tortilla Pizzas
Unknown · tasteofhome.com · 2018 · 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
237g
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
415g
Cheese
904g
Dough weight
238g
Process
Bake temp
500°F / 260°C
Bake time
5-7 min
Oven
home standard
Surface
stone
Ingredients (6)
- sauce tomato3 cans tomato paste170.1g
- water1-1/4 cups water1 cup · 237g
- sauce tomato1-1/2 cups chopped fresh tomatoes1 cup · 245g
- saltsalt0.125 tsp · 0.8g
- flour32 corn or flour tortillas—
- cheese mozzarellashredded part-skim mozzarella cheese8 cup · 904g
Toppings (11)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1-1/4 pounds ground beef1 lb · 453.6g
- over cheese1 small onion
- over cheesechopped green pepper0.5 cup · 100g
- over cheesesalsa1 cup · 200g
- over cheesefresh or frozen corn2 cup · 400g
- over cheesechopped ripe olives0.75 cup · 150g
- over cheese1 envelope taco seasoning
- over cheesegarlic powder3 tsp · 12.6g
- over cheese1-1/2 teaspoons dried parsley flakes1 tsp · 0.5g
- over cheesedried oregano0.5 tsp · 0.3g
- over cheesepepper0.25 tsp · 1.1g