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Grilled Artichoke-Mushroom Pizza
lauralie41 · food.com · 2010 · 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
59g
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
286g
Cheese
113g
Dough weight
62g
Process
Bake temp
500°F / 260°C
Bake time
12-15 min
Oven
home standard
Surface
stone
Ingredients (7)
- oilolive oil0.5 tsp · 2.3g
- sauce tomatospaghetti sauce0.6666666666666666 cup · 163.3g
- sauce tomato2 plum tomatoes—
- waterwater-packed artichoke hearts0.25 cup · 59.3g
- cheese mozzarellapart-skim mozzarella cheese1 cup · 113g
- sauce tomatofeta cheese0.5 cup · 122.5g
- sauce tomatofresh rosemary1.5 tsp
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese12 inches pizza crusts
- over cheesefresh mushrooms0.25 cup · 50g
- over cheesesliced ripe olives2 tbsp · 25g
- post bakefresh basil1.5 tsp · 0.8g
- over cheesechives1.5 tsp · 6.3g