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Grilled Corn and Chipotle Pesto Pizza with Queso Fresco
Unknown · halfbakedharvest.com · 2013 · 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
368g
Cheese
170g
Dough weight
88g
Process
Bake temp
400°F / 204°C
Bake time
25-30 min
Oven
home standard
Surface
stone
Ingredients (6)
- oilolive oil0.3333333333333333 cup · 72.7g
- saltsalt and pepper—
- cheese other1 batch of [your favorite pizza dough |https://www.halfbakedharvest.com/whipped-feta-and-roasted-jalapeno-greek-pizza/]—
- saltsalt0.25 tsp · 1.5g
- cheese othersharp cheddar cheese1.5 cup · 169.5g
- sauce tomatocheery tomatoes1.5 cup · 367.5g
Toppings (15)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese4 in chipotle peppers adobo
- over cheesefresh cilantro0.5 cup · 100g
- post bakefresh basil0.5 cup · 12g
- over cheesepine nuts3 tbsp · 37.5g
- over cheese2 cloves garlic
- over cheese3 ears of corn
- over cheese1 red pepper
- over cheese1 onion
- over cheese2 jalapeno peppers
- over cheesebutter1 tbsp · 14.2g
- over cheeselove garlic
- over cheesesmoked paprika0.5 tsp · 2.1g
- over cheesepepper0.25 tsp · 1.1g
- over cheesequeso fresco8 oz · 226.8g
- over cheese1 avocado