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Portobello Mushroom and Red Pepper Pizza
Unknown · foodandwine.com · 2013 · 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
—
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
277g
Dough weight
88g
Process
Bake temp
500°F / 260°C
Bake time
10-15 min
Oven
home standard
Surface
stone
Ingredients (4)
- oilolive oil6 tbsp · 81.6g
- saltsalt1 tsp · 6g
- cheese mozzarellafresh salted mozzarella0.5 lb · 226.8g
- cheese othergrated Parmesan0.5 cup · 50g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese2 red bell peppers
- over cheeseportobello mushrooms1.5 lb · 680.4g
- over cheesestore-bought or homemade pizza dough1 lb · 453.6g
- over cheese3 cloves garlic
- over cheesefresh-ground black pepper0.25 tsp · 1.1g
- over cheeselightly packed basil leaves0.75 cup · 18g