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Polenta Crust Pizza
Unknown · thekitchn.com · 2017 · 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
948g
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
368g
Cheese
255g
Dough weight
981g
Process
Bake temp
450°F / 232°C
Bake time
2-3 min
Oven
home standard
Surface
stone
Cold ferment
12h
Ingredients (6)
- oilolive oil1 tbsp · 13.6g
- waterwater4 cup · 948g
- saltkosher salt1 tsp · 6g
- cheese mozzarellashredded mozzarella cheese8 oz · 226.8g
- sauce tomatocherry or grape tomatoes1.5 cup · 367.5g
- cheese othergrated Parmesan cheese0.25 cup · 28.3g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesepolenta1 cup · 200g
- over cheese2 cloves garlic
- over cheesered pepper flakes0.125 tsp · 0.5g
- post bakecoarsely torn0.25 cup · 6g