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Roasted Tomato, Fennel, and Asiago Pizza
americastestkitchen.com · 2011 · Original
Style not identified
DietVegetarian. Not vegan: grated asiago cheese.
Against 5,130 pizza recipes
78% hydration: wetter than 79% 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
381g
Water
296g
Hydration
77.8%
Salt
3.1%
Yeast
n/a
Oil
0%
Sauce
n/a
Cheese
28g
Dough weight
857g
Process
Bake details not stated on the source page.
Ingredients (10)
- oilvirgin olive oil6 tbsp · 81.6g
- waterwater1 1/4 cup · 296g
- yeast1 package dry active yeastn/a
- 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 tomatoesn/a
- saltSalt and ground black peppern/a
- cheese othergrated Asiago cheese1/2 cup · 28.3g
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 Provence1/2 tsp · 2.1g
- over cheeseground black pepper1 tsp · 4.2g
- over cheesecornmeal1/4 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 flakes1/4 tsp · 1.1g
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