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Portobello Pizzas
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
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
425g
Cheese
141g
Dough weight
14g
Process
Bake temp
350°F / 177°C
Bake time
20-25 min
Oven
home standard
Surface
stone
Ingredients (4)
- oilolive oil1 tbsp · 13.6g
- sauce tomato1 can pizza sauce425.3g
- cheese othergrated Parmesan cheese0.25 cup · 28.3g
- cheese mozzarellashredded part-skim mozzarella cheese1 cup · 113g
Toppings (7)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese6 large portobello mushrooms
- over cheesebulk Italian sausage1 lb · 453.6g
- over cheese1 medium green pepper
- over cheese1 medium onion
- over cheesechopped fresh mushrooms0.5 cup · 100g
- over cheesearlic cloves
- post bakeThinly sliced fresh basil leaves