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Ultimate Portobello Mushroom Pizza
Unknown · budgetbytes.com · 2016 · 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
113g
Water
—
Hydration
—
Salt
2.6%
Yeast
—
Oil
—
Sauce
85g
Cheese
57g
Dough weight
173g
Process
Bake temp
500°F / 260°C
Bake time
3-5 min
Oven
home standard
Surface
stone
Ingredients (8)
- oilolive oil0.25 cup · 54.5g
- sauce tomato1 pinch crushed red pepper—
- saltsalt0.5 tsp · 3g
- sauce tomato. tomato paste3 oz · 85.1g
- sugarhoney0.5 tsp · 2.1g
- saltSalt and pepper—
- flour. shredded mozzarella4 oz · 113.4g
- cheese other. feta2 oz · 56.7g
Toppings (9)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 clove garlic
- over cheesedried oregano0.5 tsp · 0.3g
- over cheesedried basil0.5 tsp · 0.3g
- over cheesedried thyme0.25 tsp · 1.1g
- over cheesedried rosemary0.25 tsp · 1.1g
- over cheeseFreshly cracked black pepper
- over cheese1 large pizza dough
- over cheese1 portobello mushroom cap
- over cheeseHandful chopped parsley