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Artichoke, Pesto & Sun-Dried Tomato Pizza With Three Cheeses
rpgaymer · food.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
—
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
82g
Cheese
198g
Dough weight
—
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (4)
- cheese mozzarellamozzarella cheese1 cup · 113g
- cheese otherparmesan cheese0.5 cup · 56.5g
- sauce tomatosun-dried tomato0.3333333333333333 cup · 81.7g
- cheese otherricotta cheese0.25 cup · 28.3g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese12 inches pizza dough
- over cheese1 -2 chicken breast
- over cheese1 can artichoke hearts396.9g
- over cheesered pepper flakes0.5 tbsp · 6.3g
- over cheesebasil pesto0.25 cup · 6g