Polenta, cheese and mushroom pizza

Name: Polenta, cheese and mushroom pizza
Cook time: 8 min
Ingredients: 30 ml small fresh thyme sprigs; 36.4 each m lemon-infused extra virgin olive oil; 1 each arlic clove; 500 each reduced-fat milk; 500 each water; 150 each fresh mozzarella; 40 each parmesan; 60 each soft blue cheese

Katrina Woodman · 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

30g

Water

—

Hydration

—

Salt

—

Yeast

—

Oil

—

Sauce

—

Cheese

250g

Dough weight

30g

Process

Bake temp

392°F / 200°C

Bake time

7-8 min

Oven

home standard

Surface

stone

Ingredients (8)

floursmall fresh thyme sprigs30 ml · 30g
oilm lemon-infused extra virgin olive oil—
sauce tomatoarlic clove—
dairy doughreduced-fat milk—
waterwater—
cheese mozzarellafresh mozzarella150g
cheese otherparmesan40g
cheese othersoft blue cheese60g

Toppings (4)

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

over cheese8 field mushrooms400g
over cheeseinstant polenta260 tsp · 260g
over cheesebutter20g
over cheeseBaby kale leaves

Pizza Lab

Baker's percentages

Process

Ingredients (8)

Toppings (4)