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Portobello Pesto Pizza
PSU_Lioness · food.com · 2012 · 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
200g
Cheese
283g
Dough weight
—
Process
Bake temp
500°F / 260°C
Bake time
10-15 min
Oven
home standard
Surface
stone
Ingredients (4)
- sauce tomatopesto sauce1 cup · 200g
- cheese otherprovolone cheese8 oz · 226.8g
- sauce tomato2 tomatoes—
- cheese othergrated parmesan cheese0.5 cup · 56.5g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseunsalted butter1 tbsp · 18g
- over cheesebaby portabella mushrooms or 1 lb cremini mushroom1 lb · 453.6g
- over cheesearlic clove
- over cheese1 refrigerated pizza dough