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Pesto sauce (for pizza especially)
spatchcock · food.com · 2002 · 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
30g
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
57g
Dough weight
141g
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (4)
- cheese otherparmesan cheese or 1/2 cup romano cheese0.5 cup · 56.5g
- saltsalt0.25 tsp · 1.5g
- oilolive oil0.5 cup · 109g
- waterwater2 tbsp · 30g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- post bakefresh basil2 cup · 48g
- over cheesefresh Italian parsley1 cup · 24g
- over cheesepine nuts0.5 cup · 100g
- over cheese4 cloves garlic
- over cheesered pepper flakes0.125 tsp · 0.5g
- over cheeselemon juice1 tbsp · 12.5g