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Caramelized Butternut, Crispy Kale + Fontina Pizza with Pomegranate Salsa
Unknown · halfbakedharvest.com · 2013 · 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
1.5%
Yeast
1.50%
Oil
22.7%
Sauce
—
Cheese
227g
Dough weight
521g
Process
Bake temp
450°F / 232°C
Bake time
20-25 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
- cheese otherparmesan cheese1 tbsp
- oilolive oil4 tbsp · 54.4g
- sugarbrown sugar1 tbsp · 12.5g
- saltsalt0.5 tsp · 3g
- cheese otherfontina cheese )8 oz · 226.8g
- saltsalt and pepper—
Toppings (12)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese6 cloves roasted garlic
- over cheese6-8 leaves sage
- over cheesepine nuts1 tbsp · 12.5g
- over cheesebutternut squash1.5 cup · 340.5g
- over cheesebutter2 tbsp · 28.4g
- over cheesepepper0.5 tsp · 2.1g
- over cheese1 leaves small bunch kale
- over cheesepomegranate arils0.75 cup · 150g
- over cheesedried cranberries0.25 cup · 50g
- over cheese1 jalapeno
- over cheesefresh cilantro0.25 cup · 50g
- over cheese1 lime