Brown Butter Lobster and Spinach Pizza with Bacon + Fontina.
halfbakedharvest.com · 2014 · Original
Style not identified
DietNot vegetarian: lobster tails, thick cut bacon.
Against 5,130 pizza recipes
Its dough did not parse to grams, so it is matched to other recipes by style and toppings.
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
n/a
Salt
0.5%
Yeast
1.50%
Oil
4.5%
Sauce
61g
Cheese
170g
Dough weight
451g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
375°F / 191°C
Bake time
25 to 30 min
Oven
home standard
Surface
stone
Bulk
2h
Ingredients (10)
- flourflour1 1/2 cup · 300g
- waterwarm water1/2 cup · 119g
- yeastactive dry yeast1 1/2 tsp · 4.5g
- sugarhoney1 tbsp · 12.5g
- saltsalt1/4 tsp · 1.5g
- oilolive oil1 tbsp · 13.6g
- sauce tomatocrushed red pepper1/4 tsp
- sauce tomatosun-dried tomatoes1/4 cup · 61.3g
- cheese othersharp white cheddar4 oz · 113g
- 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 · 85g
- over cheese4 slices thick cut bacon
- over cheese2 cloves garlic
- over cheese1 small shallot
- over cheesefresh spinach6 oz · 170g
- over cheesebutter3 tbsp · 42.6g
- over cheesefresh parsley2 tbsp · 3g
- over cheesedried oregano1 tsp · 0.5g
- over cheesefontina shredded8 oz · 227g
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