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; 9.2 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; 36.4 each m olive oil; 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

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 (15)

flourbread and pizza plain flour250 each · 250g
yeastinstant dried yeast1 tsp · 4.2g
saltm salt2.4 each · 0g
sugarm sugar2.25 each · 0g
waterwater150 each · 0g
oilm olive oil13.8 each · 0g
oilm olive oil9.2 each · 0g
sauce tomatoarlic clove0.5 each · 0g
sauce tomato1/2 x Mutti Polpa Finely Chopped Tomatoes 400g0.5 each · 400g
sugarPinch sugar0 each · 0g
oilm olive oil36.4 each · 0g
flourSemolina0 each · 0g
cheese othersoft mild blue cheese150 each · 150g
cheese otherparmesan20 each · 20g
flourpine nuts40 ml · 40g

Toppings (6)

over cheesefresh marjoram or oregano0.5g
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 (15)

Toppings (6)