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Vegan Pesto Pizza with Fennel and Cauliflower
Unknown · americastestkitchen.com · 2020 · 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
45g
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
—
Dough weight
154g
Process
Bake temp
500°F / 260°C
Bake time
10-12 min
Oven
home standard
Surface
stone
Ingredients (3)
- oil½ cup extra-virgin olive oil0.5 cup · 109g
- saltSalt and pepper—
- waterwater3 tbsp · 45g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- post bakefresh basil leaves plus 2 tablespoons shredded2 cup · 48g
- over cheesepine nuts6 tbsp · 75g
- over cheesearlic cloves
- over cheesechopped cauliflower2 cup · 400g
- over cheese1 fennel bulb
- over cheese1 recipe