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Pesto Pizza with Fresh Tomatoes and Mozzarella
Unknown · foodiecrush.com · 2014 · 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
227g
Cheese
538g
Dough weight
218g
Process
Bake temp
500°F / 260°C
Bake time
10-12 min
Oven
home standard
Surface
stone
Cold ferment
12h
Ingredients (7)
- oil8 cloves garlic—
- cheese other¾ cup parmesan cheese0.75 cup · 84.8g
- oilextra virgin olive oil1 cup · 218g
- saltkosher salt—
- sauce tomato½ pound small or cherry tomatoes0.5 lb · 226.8g
- cheese otherfontina or provolone cheese2 cup · 226g
- cheese mozzarellafresh mozzarella8 oz · 226.8g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 batch Neapolitan pizza dough )
- post bakefresh basil leaves2 cup · 48g
- over cheesepine nuts1 cup · 200g
- over cheesefresh lemon juice2 tbsp · 25g
- over cheesered pepper flakes
- post bakebasil leaves for serving