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Summer Squash-and-Arugula Pizza with Fontina Cheese
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
85g
Dough weight
—
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (2)
- cheese otherGrated Parmigiano-Reggiano cheese—
- cheese othershredded Fontina cheese0.75 cup · 84.8g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseOne portion Perfect Neapolitan Pizza Dough
- over cheesethinly sliced summer squash2 oz · 56.7g
- over cheesechopped rosemary1 tsp · 4.2g
- over cheese1 or 2 chopped Calabrian red chiles
- post bakearugula leaves0.5 cup · 100g