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Charred Brussels Sprout Pizza with Browned Sage Butter.
Unknown · halfbakedharvest.com · 2015 · 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
397g
Dough weight
40g
Process
Bake temp
450°F / 232°C
Bake time
30-45 min
Oven
home standard
Surface
stone
Bulk
0.08333333333333333h
Ingredients (5)
- oilolive oil2 tbsp · 27.2g
- saltsalt + pepper—
- sugarbrown sugar1 tbsp · 12.5g
- cheese otherprovolone cheese8 oz · 226.8g
- cheese otherfontina cheese6 oz · 170.1g
Toppings (7)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 DeLallo Pizza Dough Kit
- over cheesebrussels sprouts1 lb · 453.6g
- over cheeseDeLallo Basil Pesto0.25 cup · 6g
- over cheese4 cloves roasted garlic
- over cheesethinly sliced prosciutto3 oz · 85.1g
- over cheese2-3 tablespoons butter2 tbsp · 28.4g
- over cheese6 leaves fresh sage