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Brown Butter Lobster and Spinach Pizza with Bacon + Fontina.
Unknown · halfbakedharvest.com · 2014 · 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
300g
Water
119g
Hydration
—
Salt
0.5%
Yeast
1.50%
Oil
4.5%
Sauce
61g
Cheese
170g
Dough weight
451g
Process
Bake temp
375°F / 191°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Bulk
2h
Ingredients (10)
- flourflour1.5 cup · 300g
- waterwarm water0.5 cup · 118.5g
- yeastactive dry yeast1.5 tsp · 4.5g
- sugarhoney1 tbsp · 12.5g
- saltsalt0.25 tsp · 1.5g
- oilolive oil1 tbsp · 13.6g
- sauce tomatocrushed red pepper0.25 tsp
- sauce tomatosun-dried tomatoes0.25 cup · 61.3g
- cheese othersharp white cheddar4 oz · 113.4g
- cheese otherfreshly grated parmesan2 oz · 56.7g
Toppings (9)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese2-3 ounce lobster tails2 oz · 85.1g
- over cheese4 slices thick cut bacon
- over cheese2 cloves garlic
- over cheese1 small shallot
- over cheesefresh spinach6 oz · 170.1g
- over cheesebutter3 tbsp · 42.6g
- over cheesefresh parsley2 tbsp · 3g
- over cheesedried oregano1 tsp · 0.5g
- over cheesefontina shredded8 oz · 226.8g