Mushroom Broccoli Pizza
tasteofhome.com · 2018 · Original
Style not identified
DietVegetarian. Not vegan: shredded part-skim mozzarella cheese, shredded parmesan cheese.
Against 5,130 pizza recipes
Its dough did not parse to grams, so it is matched to other recipes by style and toppings.
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
189g
Water
208g
Hydration
n/a
Salt
1.6%
Yeast
3.76%
Oil
9.6%
Sauce
100g
Cheese
151g
Dough weight
427g
Hydration above 95% is almost certainly a cups-to-grams parse error, so this dough sits out the charts.
Process
Bake temp
425°F / 218°C
Bake time
10 to 12 min
Oven
home standard
Surface
stone
Ingredients (12)
- yeast1 package active dry yeast7.1g
- waterwarm water3/4 cup · 178g
- sugarsugar1/2 tsp · 2.1g
- flourwhole wheat flour1/2 cup · 64g
- saltsalt1/2 tsp · 3g
- flour1-1/2 cups all-purpose flour1 cup · 125g
- oilolive oil1 tbsp · 13.6g
- waterwater2 tbsp · 30g
- sauce tomatopizza sauce1/2 cup · 100g
- sauce tomato4 plum tomatoesn/a
- cheese mozzarella1-1/2 cups shredded part-skim mozzarella cheese1 cup · 113g
- cheese othershredded Parmesan cheese1/3 cup · 37.7g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseTOPPINGS:
- over cheesesliced fresh mushrooms1 cup · 200g
- over cheesechopped onion1/4 cup · 50g
- over cheesearlic cloves
- over cheesebroccoli florets3 cup · 600g
- post bakechopped fresh basil1/4 cup · 6g
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