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Dandelion Green Pesto, Fresh Fig and Gorgonzola Pizza with Prosciutto.
Unknown · halfbakedharvest.com · 2015 · 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
300g
Water
119g
Hydration
—
Salt
3.0%
Yeast
1.50%
Oil
24.2%
Sauce
—
Cheese
378g
Dough weight
517g
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (9)
- waterwarm water0.5 cup · 118.5g
- yeastactive dry yeast1.5 tsp · 4.5g
- flourflour1.5 cup · 300g
- saltsalt1.5 tsp · 9g
- cheese othergrated parmesan cheese0.3333333333333333 cup · 37.7g
- oilolive oil + more if needed0.3333333333333333 cup · 72.7g
- sugarhoney1 tbsp · 12.5g
- cheese otherfontina cheese6 oz · 170.1g
- cheese othergorgonzola cheese6 oz · 170.1g
Toppings (8)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- post bakefresh dandelion greens2 cup · 400g
- post bakefresh basil0.5 cup · 12g
- over cheesetoasted pine nuts or walnuts*0.5 cup · 100g
- over cheese1-2 cloves garlic
- over cheese8-12 fresh figs
- over cheesebalsamic vinegar1 tbsp · 12.5g
- over cheesethin sliced prosciutto6 oz · 170.1g
- post bakeedible flowers