Cheesy Margherita Pizza Hummus with Grilled Pesto Pizza Bread.
halfbakedharvest.com · 2014 · Original
Neapolitanas labeled by the source
DietVegetarian. Not vegan: fresh shredded mozzarella cheese, freshly grated parmesan cheese.
Against 5,130 pizza recipes
Neapolitan style, one of 207 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
Neapolitan (Naples, Campania): thin flexible base, puffy leoparded cornicione, ~90s at ~900F, fior di latte or bufala, crushed raw tomato
Tradition: 55 to 70% hydration · 800 to 950°F bake
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake details not stated on the source page.
Ingredients (7)
- sauce tomato2-3 medium or 4 small tomatoes )n/a
- oil+ 2 tablespoons olive oil1/4 cup · 54.5g
- saltsalt and pepern/a
- sauce tomatorounded tomato paste2 tbsp · 30.6g
- cheese mozzarellafresh shredded mozzarella cheese1 cup · 113g
- cheese otherfreshly grated parmesan cheese*2 tbsp
- oilolive oil2 tbsp · 27.2g
Toppings (7)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 clove garlic
- over cheesedried oregano2 tsp · 1g
- post bakefresh basil1/4 cup · 6g
- over cheesecooked cannellini/great northern beans )3 cup · 600g
- over cheesetahini1/4 cup · 50g
- over cheesetoasted pine nuts1 tbsp · 12.5g
- post bakeof [homemade| https://www.halfbakedharvest.com/toasted-walnut-pesto-caramelized-nectarine-pizza-wspicy-balsamic-drizzle/] or store-bought pesto1/3 cup · 66.7g
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