Blue cheese and roast pumpkin pizza

Name: Blue cheese and roast pumpkin pizza
Cook time: 30 min
Ingredients: 250 each bread and pizza plain flour; 1 tsp instant dried yeast; 2.4 each m salt; 2.25 each m sugar; 150 each water; 13.8 each m olive oil; 0.5 each arlic clove; 0.5 each 1/2 x Mutti Polpa Finely Chopped Tomatoes 400g; 0 each Pinch sugar; 0 each Semolina; 150 each soft mild blue cheese; 20 each parmesan; 40 ml pine nuts

Louise Pickford & Mary Cadogen · taste.com.au · 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

290g

Water

—

Hydration

—

Salt

—

Yeast

1.45%

Oil

—

Sauce

400g

Cheese

170g

Dough weight

294g

Process

Bake temp

392°F / 200°C

Bake time

25-30 min

Oven

home standard

Surface

stone

Ingredients (13)

flourbread and pizza plain flour250g
yeastinstant dried yeast1 tsp · 4.2g
saltm salt—
sugarm sugar—
waterwater—
oilm olive oil—
sauce tomatoarlic clove—
sauce tomato1/2 x Mutti Polpa Finely Chopped Tomatoes 400g400g
sugarPinch sugar—
flourSemolina—
cheese othersoft mild blue cheese150g
cheese otherparmesan20g
flourpine nuts40 ml · 40g

Toppings (6)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

over cheesefresh marjoram or oregano1 tsp · 0.5g
over cheesePinch cayenne pepper
over cheesepeeled pumpkin500g
over cheese2 red onions
over cheeseSmall handful sage leaves
over cheeseFresh sage leaves

Pizza Lab

Baker's percentages

Process

Ingredients (13)

Toppings (6)