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Springtime Pizza with Chipotle Romesco, Eggs + Shaved Asparagus Salad.
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
300g
Water
119g
Hydration
—
Salt
2.5%
Yeast
1.50%
Oil
—
Sauce
—
Cheese
482g
Dough weight
693g
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (12)
- flourflour1.5 cup · 300g
- waterwarm water0.5 cup · 118.5g
- yeastactive dry yeast1.5 tsp · 4.5g
- sugarhoney1 tbsp · 12.5g
- oil+ 2 tablespoons olive oil0.3333333333333333 cup · 72.7g
- oiloil packed sun-dried tomatoes0.5 cup · 109g
- saltsalt1 tsp · 6g
- cheese mozzarellafresh mozzarella cheese8 oz · 226.8g
- cheese otherfontina cheese8 oz · 226.8g
- cheese otherfreshly grated parmesan cheese0.25 cup · 28.3g
- oilolive oil0.25 cup · 54.5g
- saltsalt and pepper—
Toppings (8)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesecilantro0.5 cup · 100g
- over cheesereen onions
- over cheese3 in canned chipotle chiles adobo
- over cheeseslivered almonds0.25 cup · 50g
- over cheese1 clove garlic
- over cheese4-6 eggs
- over cheese12 asparagus spears
- over cheeselemon juice1.5 tbsp · 18.8g