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Wild Mushroom Pizza with Sage, Fontina, and Parmesan
americastestkitchen.com · 2011 · Original
Style not identified
DietVegetarian. Not vegan: fontina cheese, grated parmesan cheese.
Against 5,130 pizza recipes
82% hydration: wetter than 86% of the 1,480 doughs that parse.
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
508g
Water
415g
Hydration
81.7%
Salt
1.8%
Yeast
1.87%
Oil
10.7%
Sauce
n/a
Cheese
142g
Dough weight
996g
Process
Bake details not stated on the source page.
Ingredients (11)
- waterwater1 3/4 cup · 415g
- yeastdry active yeast2 1/4 tsp · 9.5g
- oilolive oil2 tbsp · 27.2g
- flourbread flour4 cup · 508g
- salttable salt1 1/2 tsp · 9g
- oilvegetable oil for oiling bowln/a
- floursemolina for dusting peeln/a
- sauce tomato1 can crushed tomatoes or tomatoes packed in pureen/a
- saltSalt and ground black peppern/a
- cheese otherfontina cheese4 oz · 113g
- cheese othergrated Parmesan cheese1/4 cup · 28.3g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese2 large cloves garlic
- over cheesewild mushrooms or domestic mushrooms1 lb · 454g
- over cheeseminced fresh sage leaf1 tsp · 4.2g
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