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; 0 each Salt and freshly ground pepper

Unknown · foodandwine.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

250g

Water

178g

Hydration

71.1%

Salt

—

Yeast

—

Oil

—

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 (11)

yeast1 envelope active dry yeast—
waterwarm water0.75 cup · 177.8g
oilcanola oil1 tbsp · 13.6g
flour"00" pizza flour or all-purpose flour2 cup · 250g
sugarPinch of sugar—
saltPinch of salt—
cheese otherfreshly grated Parmigiano-Reggiano cheese6 tbsp
oilextra-virgin olive oil6 tbsp · 81.6g
saltSalt—
sauce tomatocherry tomatoes0.75 lb · 340.2g
saltSalt and freshly ground pepper—

Toppings (7)

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

over cheesepine nuts1 tbsp · 12.5g
over cheesebasil leaves2 cup · 48g
over cheesearlic cloves
over cheesepanko0.25 cup · 50g
over cheese1 shallot
over cheese5 basil leaves
over cheesecoarsely grated aged Gouda0.75 cup · 85.1g

Pizza Lab

Baker's percentages

Process

Ingredients (11)

Toppings (7)