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Portabella Pizza (Raw Foods)
Prose · 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
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
13g
Cheese
—
Dough weight
—
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (3)
- sauce tomatoarlic clove—
- sauce tomatoBraggs liquid aminos or 1 tablespoon shoyu1 tbsp · 12.5g
- sauce tomato1 large tomatoes—
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese2 portabella mushrooms
- over cheese1 1/2 lemon
- over cheesetahini4 oz · 113.4g
- over cheese1 pinch cayenne pepper
- post bake8 fresh basil leaves