Wild Mushroom Pizza with Sage, Fontina, and Parmesan

Name: Wild Mushroom Pizza with Sage, Fontina, and Parmesan
Cook time: 12 min
Ingredients: 1.75 cup water; 2.25 tsp dry active yeast; 2 tbsp olive oil; 4 cup bread flour; 1.5 tsp table salt; 0 each vegetable oil for oiling bowl; 0 each semolina for dusting peel; 2 tbsp olive oil; 1 each 1 can crushed tomatoes or tomatoes packed in puree; 0 each Salt and ground black pepper; 4 oz fontina cheese; 0.25 cup grated Parmesan cheese

Unknown · americastestkitchen.com · 2011 · Original

other (asserted)

Baker's percentages

Flour

508g

Water

415g

Hydration

81.7%

Salt

1.8%

Yeast

1.87%

Oil

10.7%

Sauce

—

Cheese

142g

Dough weight

996g

Process

Bake temp

500°F / 260°C

Bake time

8-12 min

Oven

home standard

Surface

stone

Ingredients (12)

waterwater1.75 cup · 414.8g
yeastdry active yeast2.25 tsp · 9.5g
oilolive oil2 tbsp · 27.2g
flourbread flour4 cup · 508g
salttable salt1.5 tsp · 9g
oilvegetable oil for oiling bowl0 each · 0g
floursemolina for dusting peel0 each · 0g
oilolive oil2 tbsp · 27.2g
sauce tomato1 can crushed tomatoes or tomatoes packed in puree1 each · 0g
saltSalt and ground black pepper0 each · 0g
cheese otherfontina cheese4 oz · 113.4g
cheese othergrated Parmesan cheese0.25 cup · 28.3g

Toppings (3)

over cheese2 large cloves garlic
over cheesewild mushrooms or domestic mushrooms453.6g
over cheeseminced fresh sage leaf4.2g

Pizza Lab

Baker's percentages

Process

Ingredients (12)

Toppings (3)