Baker's percentages

Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.

Process

Ingredients (14)

• flour3 to 3.25 cups all-purpose flour3 cup · 375g
• sugar½ teaspoon sugar0.5 tsp · 2.1g
• waterwarm water1 cup · 237g
• yeastinstant yeast1.5 tsp · 5g
• oilextra virgin olive oil3 tbsp · 40.8g
• saltsalt1 tsp · 6g
• oil1 to 2 teaspoons extra virgin olive oil1 tsp · 4.5g
• floursemolina or all-purpose flour for sprinkling on pan)—
• flour5 to 6 medium tomatoes500g
• oil¼ cup extra virgin olive oil0.25 cup · 54.5g
• sauce tomatofreshly crushed black pepper—
• sauce tomato1 tomato—
• cheese mozzarellamozzarella cheese—
• cheese otherparmesan cheese—

Toppings (16)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

• over cheeseminced garlic2 tsp · 5g
• over cheese¼ cup chopped basil0.25 cup · 6g
• over cheesedried oregano2 tsp · 1g
• over cheese1 onion
• over cheese1 capsicum
• over cheese10 to 12 pitted green olives
• over cheese10 to 12 pitted black olives
• over cheese½ cup steamed sweet corn kernels0.5 cup · 100g
• over cheese⅓ cup sliced baby corn0.333 cup · 66.6g
• over cheese⅓ to ½ cup sautéed kale0.333 cup · 66.6g
• over cheese⅓ cup sautéed spinach0.333 cup · 66.6g
• over cheese⅓ to ½ cup cauliflower0.333 cup · 66.6g
• over cheese½ to 1 cup sautéed button mushrooms0.5 cup · 100g
• over cheese⅓ to ½ cup broccoli - optional)0.333 cup · 66.6g
• over cheeseItalian seasoning
• over cheesered chili flakes