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Shrimp Marinara
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
119g
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
184g
Cheese
—
Dough weight
122g
Process
Bake temp
500°F / 260°C
Bake time
15-25 min
Oven
home standard
Surface
stone
Ingredients (5)
- sauce tomato1 can Italian diced tomatoes14.2g
- sauce tomato1 can tomato paste170.1g
- water1/2 to 1 cup water0.5 cup · 118.5g
- saltsalt0.5 tsp · 3g
- cheese otherShredded Parmesan cheese—
Toppings (7)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesearlic cloves
- over cheeseminced fresh parsley2 tbsp · 3g
- over cheesedried oregano1 tsp · 0.5g
- over cheesedried basil0.5 tsp · 0.3g
- over cheesepepper0.25 tsp · 1.1g
- over cheeseuncooked shrimp1 lb · 453.6g
- over cheesespaghetti0.75 lb · 340.2g