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Pumpkin and Pear Pizza
I Cook Therefore I · food.com · 2007 · Original
Style not identified
DietVegetarian. Not vegan: gorgonzola.
Against 5,130 pizza recipes
70% hydration: wetter than 54% of the 1,480 doughs that parse.
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
340g
Water
237g
Hydration
69.7%
Salt
1.8%
Yeast
2.09%
Oil
4.0%
Sauce
n/a
Cheese
99g
Dough weight
608g
Process
Bake temp
n/a
Bake time
15 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (8)
- yeastdried yeast1/4 oz · 7.1g
- sugarsugar1 tsp · 4.2g
- waterhot water1 cup · 237g
- flourwhole wheat flour6 oz · 170g
- flourwhite flour6 oz · 170g
- saltsalt1 tsp · 6g
- oilolive oil1 tbsp · 13.6g
- cheese othergorgonzola3 1/2 oz · 99.2g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesepumpkin14 oz · 397g
- over cheese1 pear
- over cheese1 sprig fresh rosemary
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