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Brussels Sprout Mushroom Pizza with Crispy Prosciutto and Sage
Unknown · halfbakedharvest.com · 2017 · 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
—
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
396g
Dough weight
41g
Process
Bake temp
450°F / 232°C
Bake time
3-5 min
Oven
home standard
Surface
stone
Ingredients (5)
- oilextra virgin olive oil3 tbsp · 40.8g
- saltkosher salt and pepper—
- sauce tomato1 pinch crushed red pepper flakes—
- cheese otherfresh burrata cheese8 oz · 226.8g
- cheese othershredded provolone cheese1.5 cup · 169.5g
Toppings (9)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese8 fresh sage leaves
- over cheesemixed wild mushrooms or cremini mushrooms1 lb · 453.6g
- over cheesebutter2 tbsp · 28.4g
- over cheese1 clove garlic
- over cheesefresh herbs0.5 cup · 12g
- over cheesebrussels sprouts1 lb · 453.6g
- over cheesepizza dough0.5 lb · 226.8g
- over cheeseapple butter2 tbsp · 28.4g
- over cheeseprosciutto3 oz · 85.1g