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Pesto Pizza
Feng Chen · gozney.com · 2024 · 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
—
Cheese
155g
Dough weight
70g
Process
Bake temp
840°F / 449°C
Bake time
8-12 min
Oven
wood fired
Surface
stone
Ingredients (5)
- cheese otherParmigiano Reggiano70g
- cheese otherPecorino Romano30g
- saltSalt—
- cheese otherParmigiano Reggiano35g
- oilextra-virgin olive oil70g
Toppings (10)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebasil leaves50g
- over cheese2 small cloves of garlic
- over cheeseof pine nuts30g
- over cheese2 packed cups of parcel leaves2 cup · 400g
- over cheese2 cloves garlic
- over cheesealmonds40g
- over cheeseHalf a lemon wedge
- over cheeseZest of half a lemon
- over cheeseunsalted raw pistachios100g
- over cheese3 basil leaves