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Boscaiola Pizza
hxnnxh · food.com · 2014 · 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
260g
Water
89g
Hydration
—
Salt
1.7%
Yeast
0.58%
Oil
4.3%
Sauce
—
Cheese
28g
Dough weight
367g
Process
Bake temp
500°F / 260°C
Bake time
6-8 min
Oven
home standard
Surface
stone
Bulk
5h
Ingredients (11)
- flourdurum flour0.5 cup · 100g
- flourflour0.5 cup · 60g
- waterwater0.25 cup · 59.3g
- waterwarm water0.125 cup · 29.6g
- yeastinstant yeast0.5 tsp · 1.5g
- saltsalt0.75 tsp · 4.5g
- sugarcaster sugar0.25 tsp · 1.1g
- oilolive oil0.5 tbsp · 6.8g
- saltsalt and black pepper—
- flourbutton mushrooms100g
- cheese mozzarellamozzarella cheese0.25 cup · 28.3g
Toppings (10)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseassorted mushrooms150g
- over cheese3 shallots
- over cheesearlic clove
- over cheesebutter0.5 tbsp · 7.1g
- over cheesesage leaf1 tbsp · 12.5g
- over cheeseparsley1 tbsp · 1.5g
- over cheesewhite wine0.5 cup · 100g
- over cheesevegetable broth0.5 cup · 100g
- over cheese2 Italian sausages
- over cheesefennel seed1 tsp · 4.2g