Fennel-and-Sweet-Onion Pizza with Green Olives
foodandwine.com · 2013 · Original
Style not identified
DietNot vegetarian: chicken stock.
Against 5,130 pizza recipes
Its dough did not parse to grams, so it is matched to other recipes by style and toppings.
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes. Hydration counts the water in this dough's milk or beer (about 88% and 92% of their weight), as bakers do.
Flour
377g
Liquid, as water
92g
Hydration
n/a
Salt
1.6%
Yeast
1.89%
Oil
10.8%
Sauce
n/a
Cheese
454g
Dough weight
435g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
500°F / 260°C
Bake time
8 to 10 min
Oven
home standard
Surface
stone
Ingredients (8)
- yeast1 package active dry yeast7.1g
- sugarhoney1 tsp · 4.2g
- flourall-purpose flour2 1/2 cup · 313g
- flourwhole-wheat flour1/2 cup · 64g
- saltkosher salt1 tsp · 6g
- oilextra-virgin olive oil2 tbsp · 27.2g
- saltSaltn/a
- cheese othershredded Trugole or fresh Asiago cheese1 lb · 454g
Toppings (9)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebrown ale1/2 cup · 100g
- over cheese1 fennel bulb
- over cheesedry white wine1/4 cup · 50g
- over cheesePernod1/4 cup · 50g
- over cheesechicken stock1 cup · 200g
- over cheeseFreshly ground pepper
- over cheese1 very large sweet onion
- over cheese8 large pitted green Sicilian olives
- post bakeBasil leaves
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