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Lemon, Asparagus and Gruyère Pizza
foodandwine.com · 2013 · Original
Style not identified
DietVegetarian. Not vegan: shredded gruyè, freshly grated parmesan cheese. Reviewed: Gruyere; Parmesan.
Against 5,130 pizza recipes
80% hydration: wetter than 82% of the 1,480 doughs that parse, baked at 500°F, hotter than 80% of recipes that state an oven.
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
445g
Water
356g
Hydration
80.0%
Salt
4.0%
Yeast
n/a
Oil
7.6%
Sauce
n/a
Cheese
283g
Dough weight
852g
Process
Bake details not stated on the source page.
Ingredients (9)
- yeast1 envelope active dry yeastn/a
- waterwarm water1 1/2 cup · 356g
- flourbread flour3 1/2 cup · 445g
- oilpure olive oil1 1/2 tbsp · 20.4g
- saltfine sea salt1 tbsp · 18g
- oilplus 1 teaspoon extra-virgin olive oil1 tbsp · 13.6g
- cheese othershredded Gruyè2 cup · 226g
- saltKosher saltn/a
- cheese otherfreshly grated Parmesan cheese1/2 cup · 56.7g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesemedium asparagus1/2 lb · 227g
- over cheese2 small lemons
- over cheeseFreshly ground pepper
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