Thin-Crust Whole-Wheat Pizza with Pesto and Goat Cheese

Name: Thin-Crust Whole-Wheat Pizza with Pesto and Goat Cheese
Cook time: 12 min
Ingredients: 1.5 cup whole-wheat flour; 1 cup bread flour; 2 tsp honey; 0.75 tsp instant or rapid-rise yeast; 1.25 cup ice water; 1.75 tsp salt; 7 tbsp extra-virgin olive oil; 0 each Salt and pepper; 0.25 cup finely grated Parmesan or Pecorino Romano cheese; 4 oz goat cheese

Unknown · americastestkitchen.com · 2013 · 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

390g

Water

296g

Hydration

76.0%

Salt

2.7%

Yeast

0.82%

Oil

31.4%

Sauce

—

Cheese

141g

Dough weight

831g

Process

Bake temp

500°F / 260°C

Bake time

8-12 min

Oven

home standard

Surface

stone

Ingredients (10)

flourwhole-wheat flour1.5 cup · 234g
flourbread flour1 cup · 156g
sugarhoney2 tsp · 8.4g
yeastinstant or rapid-rise yeast0.75 tsp · 3.2g
waterice water1.25 cup · 296.3g
saltsalt1.75 tsp · 10.5g
oilextra-virgin olive oil7 tbsp · 95.2g
saltSalt and pepper—
cheese otherfinely grated Parmesan or Pecorino Romano cheese0.25 cup · 28.3g
cheese othergoat cheese4 oz · 113g

Toppings (3)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

post bakefresh basil leaves2 cup · 48g
over cheesepine nuts0.25 cup · 50g
over cheesearlic cloves

Pizza Lab

Baker's percentages

Process

Ingredients (10)

Toppings (3)