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Smokey Spinach and Artichoke Blonde Pizza
Susiecat too · food.com · 2008 · Original
Style not identified
DietNot vegetarian: anchovy paste.
Against 5,130 pizza recipes
93% hydration: wetter than 94% of the 1,480 doughs that parse, baked at 400°F, hotter than 24% of recipes that state an oven.
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
384g
Water
356g
Hydration
92.6%
Salt
2.3%
Yeast
1.56%
Oil
21.3%
Sauce
n/a
Cheese
226g
Dough weight
836g
Process
Bake temp
400°F / 204°C
Bake time
20 to 25 min
Oven
home standard
Surface
stone
Bulk
0.08333333333333333h
Ingredients (6)
- flourall-purpose flour3 cup · 384g
- saltsalt1 tsp · 6g
- yeastinstant yeast2 tsp · 6g
- waterwarm water1 1/2 cup · 356g
- oilolive oil6 tbsp · 81.6g
- cheese othergrated smoked gouda cheese2 cup · 226g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseminced shallot1/2 cup · 100g
- over cheeseminced garlic1/4 cup · 50g
- over cheeseanchovy paste1 tsp · 4.2g
- over cheesedried oregano1 tsp · 0.5g
- over cheese1 package frozen chopped spinach284g
- over cheese1 can artichoke hearts397g
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