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Portobello Pizzas
Genius Kitchen · food.com · 2018 · 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
100g
Cheese
198g
Dough weight
33g
Process
Bake temp
500°F / 260°C
Bake time
10-12 min
Oven
home standard
Surface
stone
Ingredients (4)
- sauce tomatopizza sauce0.5 cup · 100g
- cheese mozzarellamozzarella cheese1.75 cup · 197.8g
- oilolive oil2 tbsp · 27.2g
- saltkosher salt1 tsp · 6g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese4 large portabella mushrooms
- over cheeseitalian seasoning1 tsp · 4.2g
- over cheese40 mini pepperoni
- over cheese4 large basil leaves
- over cheeseblack pepper1 tsp · 4.2g