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Artichoke Pesto and Burrata Pizza with Lemony Arugula.
Unknown · halfbakedharvest.com · 2019 · 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
227g
Dough weight
27g
Process
Bake temp
450°F / 232°C
Bake time
10-15 min
Oven
home standard
Surface
stone
Ingredients (4)
- sauce tomatocrushed red pepper flakes—
- oilextra virgin olive oil plus more for drizzling2 tbsp · 27.2g
- saltkosher salt and black pepper—
- cheese otherburrata cheese )8 oz · 226.8g
Toppings (10)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesepizza dough0.5 lb · 226.8g
- over cheesebasil pesto0.3333333333333333 cup · 8g
- over cheesegreen olives0.5 cup · 100g
- over cheesebaby spinach1 cup · 200g
- over cheese1 jar marinated artichokes drained and roughly chopped340.2g
- over cheeselemon zest plus 1 tablespoon lemon juice2 tsp · 8.4g
- post bakebaby arugula2 cup · 400g
- post bakefresh basil leaves0.5 cup · 12g
- over cheesefresh dill2 tbsp · 25g
- over cheesetoasted pine nuts2 tbsp · 25g