Zucchini Pizza Crust
tasteofhome.com · 2018 · Original
Style not identified
DietVegetarian. Not vegan: egg substitute or 2 large eggs, shredded part-skim mozzarella cheese, grated parmesan cheese.
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
31g
Water
n/a
Hydration
n/a
Salt
4.8%
Yeast
n/a
Oil
0%
Sauce
n/a
Cheese
283g
Dough weight
133g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
450°F / 232°C
Bake time
13 to 16 min
Oven
home standard
Surface
stone
Ingredients (6)
- egg doughegg substitute or 2 large eggs1/2 cup · 100g
- flourall-purpose flour1/4 cup · 31.3g
- saltsalt1/4 tsp · 1.5g
- cheese mozzarellashredded part-skim mozzarella cheese2 cup · 226g
- cheese othergrated Parmesan cheese1/2 cup · 56.5g
- sauce tomato2 small tomatoesn/a
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseshredded zucchini2 cup · 400g
- over cheesechopped red onion1/2 cup · 100g
- over cheesejulienned bell pepper1/2 cup · 100g
- over cheesedried oregano1 tsp · 0.5g
- over cheesedried basil1/2 tsp · 0.3g
- post bakeChopped fresh basil and red pepper flakes
Keep exploring
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Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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