Thin-Crust Whole-Wheat Pizza with Mushrooms and Fontina
americastestkitchen.com · 2013 · Original
Thin Crustinferred from the title
DietVegetarian. Not vegan: honey, heavy cream, grated parmesan cheese and 1 more.
Against 5,130 pizza recipes
Thin Crust style, 76% hydration: wetter than 77% of the 1,480 doughs that parse.
Thin Crust (United States (generic)): title-asserted thin crust with no regional claim: low-to-moderate hydration, often rolled, crisp base
Tradition: 50 to 62% hydration (this recipe: 76%) · 450 to 550°F bake
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
390g
Water
296g
Hydration
76.0%
Salt
3.5%
Yeast
0.82%
Oil
10.5%
Sauce
n/a
Cheese
170g
Dough weight
952g
Process
Bake details not stated on the source page.
Ingredients (10)
- flourwhole-wheat flour1 1/2 cup · 234g
- flourbread flour1 cup · 156g
- sugarhoney2 tsp · 8.4g
- yeastinstant or rapid-rise yeast3/4 tsp · 3.2g
- waterice water1 1/4 cup · 296g
- oilextra-virgin olive oil2 tbsp · 27.2g
- saltsalt1 3/4 tsp · 10.5g
- dairy doughheavy cream1 cup · 200g
- cheese othergrated Parmesan cheese2 tbsp
- cheese otherfontina cheese6 oz · 170g
Toppings (8)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese2 shallots
- over cheesearlic clove
- over cheese1 sprig fresh thyme
- over cheesepepper1/4 tsp · 1.1g
- over cheeseshiitake mushrooms8 oz · 227g
- over cheeseoyster mushrooms8 oz · 227g
- post bakebaby arugula1 cup · 200g
- over cheeselemon wedges
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