Thin-Crust Whole-Wheat Pizza with Mushrooms and Fontina

Name: Thin-Crust Whole-Wheat Pizza with Mushrooms and Fontina
Cook time: 12 min
Ingredients: 1.5 cup whole-wheat flour; 1 cup bread flour; 2 tsp honey; 0.75 tsp instant or rapid-rise yeast; 1.25 cup ice water; 2 tbsp extra-virgin olive oil; 1.75 tsp salt; 1 tbsp extra-virgin olive oil; 0.5 tsp salt; 1 cup heavy cream; 2 tbsp grated Parmesan cheese; 6 oz fontina cheese

Unknown · americastestkitchen.com · 2013 · Original

other (asserted)

Baker's percentages

Flour

390g

Water

296g

Hydration

76.0%

Salt

3.5%

Yeast

0.82%

Oil

10.5%

Sauce

—

Cheese

170g

Dough weight

952g

Process

Bake temp

500°F / 260°C

Bake time

8-12 min

Oven

home standard

Surface

stone

Ingredients (12)

flourwhole-wheat flour1.5 cup · 234g
flourbread flour1 cup · 156g
sugarhoney2 tsp · 8.4g
yeastinstant or rapid-rise yeast0.75 tsp · 3.2g
waterice water1.25 cup · 296.3g
oilextra-virgin olive oil2 tbsp · 27.2g
saltsalt1.75 tsp · 10.5g
oilextra-virgin olive oil1 tbsp · 13.6g
saltsalt0.5 tsp · 3g
dairy doughheavy cream1 cup · 200g
cheese othergrated Parmesan cheese2 tbsp · 0g
cheese otherfontina cheese6 oz · 170g

Toppings (8)

over cheese2 shallots
over cheesearlic clove
over cheese1 sprig fresh thyme
over cheesepepper1.1g
over cheeseshiitake mushrooms227g
over cheeseoyster mushrooms227g
post bakebaby arugula200g
over cheeselemon wedges

Pizza Lab

Baker's percentages

Process

Ingredients (12)

Toppings (8)