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Portobello " Pizzas " With Tomato Bruschetta
Nif_H · 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
82g
Cheese
57g
Dough weight
5g
Process
Bake temp
500°F / 260°C
Bake time
8-10 min
Oven
home standard
Surface
stone
Ingredients (4)
- sauce tomatoarlic clove—
- oilolive oil1 tsp · 4.5g
- sauce tomatotomatoes0.3333333333333333 cup · 81.7g
- cheese mozzarellapart-skim mozzarella cheese0.5 cup · 56.5g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese2 portobello mushroom caps