Pizza with Charred Cherry Tomatoes and Pesto

Name: Pizza with Charred Cherry Tomatoes and Pesto
Cook time: 5 min
Ingredients: 1 each 1 envelope active dry yeast; 0.75 cup warm water; 1 tbsp canola oil; 2 cup "00" pizza flour or all-purpose flour; 0 each Pinch of sugar; 0 each Pinch of salt; 6 tbsp freshly grated Parmigiano-Reggiano cheese; 6 tbsp extra-virgin olive oil; 0 each Salt; 0.75 lb cherry tomatoes; 2 tbsp extra-virgin olive oil; 0 each Salt and freshly ground pepper

Unknown · foodandwine.com · 2013 · Original

other (asserted)

Baker's percentages

Flour

250g

Water

178g

Hydration

71.1%

Salt

—

Yeast

—

Oil

49.0%

Sauce

340g

Cheese

—

Dough weight

550g

Process

Bake temp

500°F / 260°C

Bake time

5-5 min

Oven

home standard

Surface

stone

Cold ferment

12h

Ingredients (12)

yeast1 envelope active dry yeast1 each · 0g
waterwarm water0.75 cup · 177.8g
oilcanola oil1 tbsp · 13.6g
flour"00" pizza flour or all-purpose flour2 cup · 250g
sugarPinch of sugar0 each · 0g
saltPinch of salt0 each · 0g
cheese otherfreshly grated Parmigiano-Reggiano cheese6 tbsp · 0g
oilextra-virgin olive oil6 tbsp · 81.6g
saltSalt0 each · 0g
sauce tomatocherry tomatoes0.75 lb · 340.2g
oilextra-virgin olive oil2 tbsp · 27.2g
saltSalt and freshly ground pepper0 each · 0g

Toppings (8)

over cheesepine nuts12.5g
over cheesebasil leaves48g
over cheesearlic cloves
over cheesepanko50g
over cheesearlic cloves
over cheese1 shallot
over cheese5 basil leaves
over cheesecoarsely grated aged Gouda85.1g

Pizza Lab

Baker's percentages

Process

Ingredients (12)

Toppings (8)