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Mushroom Broccoli 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
189g
Water
208g
Hydration
110.0%
Salt
1.6%
Yeast
3.76%
Oil
9.6%
Sauce
100g
Cheese
151g
Dough weight
427g
Process
Bake temp
500°F / 260°C
Bake time
6-8 min
Oven
home standard
Surface
stone
Ingredients (12)
- yeast1 package active dry yeast7.1g
- waterwarm water0.75 cup · 177.8g
- sugarsugar0.5 tsp · 2.1g
- flourwhole wheat flour0.5 cup · 64g
- saltsalt0.5 tsp · 3g
- flour1-1/2 cups all-purpose flour1 cup · 125g
- oilolive oil1 tbsp · 13.6g
- waterwater2 tbsp · 30g
- sauce tomatopizza sauce0.5 cup · 100g
- sauce tomato4 plum tomatoes—
- cheese mozzarella1-1/2 cups shredded part-skim mozzarella cheese1 cup · 113g
- cheese othershredded Parmesan cheese0.3333333333333333 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 onion0.25 cup · 50g
- over cheesearlic cloves
- over cheesebroccoli florets3 cup · 600g
- post bakechopped fresh basil0.25 cup · 6g