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Onion Confit, Walnut and Gorgonzola Pizza
Sharon123 · food.com · 2011 · 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
213g
Dough weight
54g
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (5)
- oilextra virgin olive oil4 tbsp · 54.4g
- saltsalt—
- cheese othergorgonzola3 oz · 85.1g
- cheese mozzarellamozzarella cheese0.25 lb · 113.4g
- cheese otherparmesan cheese0.5 oz · 14.2g
Toppings (7)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese2 medium yellow onions
- over cheesefresh ground black pepper
- over cheese1 -2 garlic clove
- over cheesedry white wine0.25 cup · 50g
- over cheesepizza dough
- over cheesewalnut pieces0.3333333333333333 cup · 66.7g
- post bakefresh sage2 tsp · 1g