Mushroom-and-Goat Cheese Béchamel Pizzas
foodandwine.com · 2013 · Original
Style not identified
DietVegetarian. Not vegan: milk, fresh goat cheese, unsalted butter.
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.
Flour
23g
Water
n/a
Hydration
n/a
Salt
n/a
Yeast
n/a
Oil
0%
Sauce
n/a
Cheese
57g
Dough weight
351g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
500°F / 260°C
Bake time
5 min
Oven
home standard
Surface
stone
Ingredients (5)
- flourall-purpose flour3 tbsp · 23.4g
- dairy doughmilk1 1/2 cup · 300g
- cheese otherfresh goat cheese2 oz · 56.7g
- saltSalt and freshly ground black peppern/a
- oilextra-virgin olive oil2 tbsp · 27.2g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseunsalted butter2 tbsp · 36g
- over cheeseFreshly grated nutmeg
- over cheesearlic clove
- over cheeseassorted fresh mushrooms1 lb · 454g
- over cheesethyme leaves1 tsp · 4.2g
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