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Gourmet Pesto Pizza
Kitchen Kozy · food.com · 2008 · 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
113g
Cheese
283g
Dough weight
41g
Process
Bake temp
500°F / 260°C
Bake time
10-12 min
Oven
home standard
Surface
stone
Ingredients (5)
- oilolive oil1 tbsp · 13.6g
- oilsun-dried tomato packed in oil0.125 cup · 27.3g
- cheese otherherbed goat cheese2 oz · 56.7g
- cheese mozzarellashredded part-skim mozzarella cheese2 cup · 226g
- sauce tomato3 -4 ounces pesto sauce3 oz · 113.4g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesewhole wheat pizza dough20 oz · 567g
- over cheesesliced mushrooms8 oz · 226.8g
- over cheese1 small onion
- over cheesesliced black olives2 oz · 56.7g