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Portobello Pizza
WendyMaq · food.com · 2009 · 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
340g
Dough weight
5g
Process
Bake temp
500°F / 260°C
Bake time
3-3 min
Oven
home standard
Surface
stone
Ingredients (4)
- oilextra virgin olive oil1 tsp · 4.5g
- salt1 pinch salt—
- cheese mozzarellamozzarella cheese12 oz · 340.2g
- sauce tomato2 tomatoes—
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesearlic clove
- over cheeseportabella mushroom caps6 oz · 170.1g
- over cheese1 pinch black pepper
- post bake10 fresh basil leaves
- over cheeseoregano leaves