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Steak Pizzaiola
Unknown · vincenzosplate.com · 2024 · 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
500g
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
800g
Cheese
—
Dough weight
500g
Process
Bake temp
500°F / 260°C
Bake time
10-10 min
Oven
home standard
Surface
stone
Ingredients (6)
- flour/ 17.64oz Thin and lean pieces of beef or veal500g
- sauce tomato2 cans / 800g / 28.2oz peeled tomatoes800g
- sauce tomato1 bottle passata—
- sauce tomatoarlic cloves—
- oilExtra virgin olive oil—
- saltSalt & Pepper—
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseFresh or dried oregano
- over cheeseA fresh bunch of basil