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Thin-Crust Whole-Wheat Pizza with Wine-Braised Onion and Blue Cheese
Unknown · americastestkitchen.com · 2013 · 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
390g
Water
652g
Hydration
—
Salt
3.1%
Yeast
0.82%
Oil
7.0%
Sauce
—
Cheese
113g
Dough weight
1130g
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (10)
- 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
- waterwater1.5 cup · 355.5g
- sugarsugar3 tbsp · 37.5g
- cheese otherblue cheese4 oz · 113g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 onion
- over cheesedry red wine0.75 cup · 150g
- over cheesered wine vinegar2 tsp · 8.4g
- over cheesecrème fraîche0.6666666666666666 cup · 133.3g
- over cheesewalnuts1 cup · 200g
- post bakeshredded fresh basil0.25 cup · 6g