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Grilled Artichoke-Mushroom Pizza
Unknown · tasteofhome.com · 2018 · 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
—
Water
59g
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
286g
Cheese
113g
Dough weight
62g
Process
Bake temp
500°F / 260°C
Bake time
12-15 min
Oven
home standard
Surface
stone
Ingredients (7)
- oilolive oil0.5 tsp · 2.3g
- sauce tomatotomato and basil spaghetti sauce0.6666666666666666 cup · 163.3g
- sauce tomato2 plum tomatoes—
- waterwater-packed artichoke hearts0.25 cup · 59.3g
- cheese mozzarellashredded part-skim mozzarella cheese1 cup · 113g
- sauce tomatocrumbled tomato and basil feta cheese0.5 cup · 122.5g
- sauce tomato1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary1 tsp
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 prebaked 12-inch pizza crust
- over cheesesliced fresh mushrooms0.25 cup · 50g
- over cheesesliced ripe olives2 tbsp · 25g
- post bake1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil1 tsp · 0.5g
- over cheese1-1/2 teaspoons minced chives1 tsp · 4.2g