Pizza with Charred Cherry Tomatoes and Pesto
foodandwine.com · 2013 · Original
Style not identified
DietVegetarian. Not vegan: freshly grated parmigiano-reggiano cheese, coarsely grated aged gouda.
Against 5,130 pizza recipes
71% hydration: wetter than 62% of the 1,480 doughs that parse, baked at 500°F, hotter than 80% of recipes that state an oven.
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
n/a
Yeast
n/a
Oil
0%
Sauce
340g
Cheese
n/a
Dough weight
550g
Process
Bake temp
500°F / 260°C
Bake time
5 min
Oven
home standard
Surface
stone
Cold ferment
12h
Ingredients (11)
- yeast1 envelope active dry yeastn/a
- waterwarm water3/4 cup · 178g
- oilcanola oil1 tbsp · 13.6g
- flour"00" pizza flour or all-purpose flour2 cup · 250g
- sugarPinch of sugarn/a
- saltPinch of saltn/a
- cheese otherfreshly grated Parmigiano-Reggiano cheese6 tbsp
- oilextra-virgin olive oil6 tbsp · 81.6g
- saltSaltn/a
- sauce tomatocherry tomatoes3/4 lb · 340g
- saltSalt and freshly ground peppern/a
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 cheesepanko1/4 cup · 50g
- over cheese1 shallot
- over cheese5 basil leaves
- over cheesecoarsely grated aged Gouda3/4 cup · 85g
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 71% hydration and 0.0% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 71% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, this one included.
Or browse all 5130 pizza recipes.