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Pumpkin and Pear Pizza
I Cook Therefore I · food.com · 2007 · 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
340g
Water
237g
Hydration
69.7%
Salt
1.8%
Yeast
2.09%
Oil
4.0%
Sauce
—
Cheese
99g
Dough weight
608g
Process
Bake temp
500°F / 260°C
Bake time
4-5 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (8)
- yeastdried yeast0.25 oz · 7.1g
- sugarsugar1 tsp · 4.2g
- waterhot water1 cup · 237g
- flourwhole wheat flour6 oz · 170.1g
- flourwhite flour6 oz · 170.1g
- saltsalt1 tsp · 6g
- oilolive oil1 tbsp · 13.6g
- cheese othergorgonzola3.5 oz · 99.2g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesepumpkin14 oz · 396.9g
- over cheese1 pear
- over cheese1 sprig fresh rosemary