Roasted Tomato, Fennel, and Asiago Pizza

Name: Roasted Tomato, Fennel, and Asiago Pizza
Cook time: 12 min
Ingredients: 6 tbsp virgin olive oil; 1.25 cup water; 1 each 1 package dry active yeast; 1 tsp granulated sugar; 3 cup bread flour; 2 tsp table salt plus additional for sprinkling; 3 tbsp virgin olive oil plus extra for drizzling; 12 each 12 plum tomatoes; 0 each Salt and ground black pepper; 0.5 cup grated Asiago cheese

Unknown · americastestkitchen.com · 2011 · 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

381g

Water

296g

Hydration

77.8%

Salt

3.1%

Yeast

—

Oil

—

Sauce

—

Cheese

28g

Dough weight

857g

Process

Bake temp

500°F / 260°C

Bake time

8-12 min

Oven

home standard

Surface

stone

Ingredients (10)

oilvirgin olive oil6 tbsp · 81.6g
waterwater1.25 cup · 296.3g
yeast1 package dry active yeast—
sugargranulated sugar1 tsp · 4.2g
flourbread flour3 cup · 381g
salttable salt plus additional for sprinkling2 tsp · 12g
oilvirgin olive oil plus extra for drizzling3 tbsp · 40.8g
sauce tomato12 plum tomatoes—
saltSalt and ground black pepper—
cheese othergrated Asiago cheese0.5 cup · 28.4g

Toppings (10)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

over cheeseminced garlic1 tbsp · 12.5g
over cheeseherbes de Provence0.5 tsp · 2.1g
over cheeseground black pepper1 tsp · 4.2g
over cheesecornmeal0.25 cup · 50g
over cheese1 large Spanish onion
over cheese1 bulb fennel medium
over cheese4 large cloves garlic sliced thin
over cheesefresh thyme1 tbsp · 12.5g
over cheesefennel seeds1 tsp · 4.2g
over cheesered pepper flakes0.25 tsp · 1.1g

Pizza Lab

Baker's percentages

Process

Ingredients (10)

Toppings (10)