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; 3 tbsp virgin olive oil; 0 each Salt and ground black pepper; 0.5 cup grated Asiago cheese

Unknown · americastestkitchen.com · 2011 · Original

other (asserted)

Baker's percentages

Flour

381g

Water

296g

Hydration

77.8%

Salt

3.1%

Yeast

—

Oil

42.8%

Sauce

—

Cheese

28g

Dough weight

857g

Process

Bake temp

500°F / 260°C

Bake time

8-12 min

Oven

home standard

Surface

stone

Ingredients (11)

oilvirgin olive oil6 tbsp · 81.6g
waterwater1.25 cup · 296.3g
yeast1 package dry active yeast1 each · 0g
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 tomatoes12 each · 0g
oilvirgin olive oil3 tbsp · 40.8g
saltSalt and ground black pepper0 each · 0g
cheese othergrated Asiago cheese0.5 cup · 28.4g

Toppings (10)

over cheeseminced garlic12.5g
over cheeseherbes de Provence2.1g
over cheeseground black pepper4.2g
over cheesecornmeal50g
over cheese1 large Spanish onion
over cheese1 bulb fennel medium
over cheese4 large cloves garlic sliced thin
over cheesefresh thyme12.5g
over cheesefennel seeds4.2g
over cheesered pepper flakes1.1g

Pizza Lab

Baker's percentages

Process

Ingredients (11)

Toppings (10)