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Cheesy Fontina Caramelized Onion and Chorizo Spinach + Artichoke Pizza.
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
13.6%
Sauce
454g
Cheese
227g
Dough weight
478g
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
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 oil2 tbsp · 27.2g
- saltsalt and pepper—
- sauce tomatoof [your favorite pasta sauce | https://www.halfbakedharvest.com/crockpot-brown-butter-marinara-sauce/]2 cup · 454g
- cheese mozzarella4-6 ounces fontina cheese )4 oz · 170.1g
- cheese othermanchego cheese2 oz · 56.7g
Toppings (9)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese2 medium sweet onions
- over cheesefresh chorizo sausage8 oz · 226.8g
- over cheese2 cloves garlic
- over cheese1 jalapeno
- over cheese1-2 in chipotle chilies adobo
- over cheesejar marinated artichokes1 oz · 28.4g
- over cheese6-8 ounces fresh spinach6 oz · 226.8g
- post bakefresh basil0.25 cup · 6g
- over cheesefresh cilantro0.25 cup · 50g