Balsamic Mushroom Fontina Pizza

Name: Balsamic Mushroom Fontina Pizza
Cook time: 12 min
Ingredients: 2 cup all-purpose flour; 1 each 1 packet Fleischmann’s® Rapid Rise Yeast; 1 tsp kosher salt; 0.6666666666666666 cup room temperature beer; 2 tbsp extra virgin olive oil; 0 each kosher salt and black pepper; 0.5 tsp crushed red pepper flakes; 0.25 cup whole milk ricotta cheese; 2 oz crumbled blue cheese ); 0.5 cup shaved fontina cheese

Unknown · halfbakedharvest.com · 2021 · 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

250g

Water

158g

Hydration

63.2%

Salt

2.4%

Yeast

—

Oil

16.3%

Sauce

—

Cheese

142g

Dough weight

455g

Process

Bake temp

500°F / 260°C

Bake time

8-12 min

Oven

home standard

Surface

stone

Ingredients (10)

flourall-purpose flour2 cup · 250g
yeast1 packet Fleischmann’s® Rapid Rise Yeast—
saltkosher salt1 tsp · 6g
waterroom temperature beer0.6666666666666666 cup · 158g
oilextra virgin olive oil2 tbsp · 27.2g
saltkosher salt and black pepper—
sauce tomatocrushed red pepper flakes0.5 tsp
cheese otherwhole milk ricotta cheese0.25 cup · 28.3g
cheese othercrumbled blue cheese )2 oz · 56.7g
cheese othershaved fontina cheese0.5 cup · 56.5g

Toppings (6)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

over cheesepizza dough0.5 lb · 226.8g
over cheesemixed mushrooms8 oz · 226.8g
over cheese1 small shallot
over cheesebalsamic vinegar2 tbsp · 25g
over cheesefig preserves or apple butter1 tbsp · 14.2g
over cheesefresh thyme leaves2 tbsp · 25g

Pizza Lab

Baker's percentages

Process

Ingredients (10)

Toppings (6)