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Pesto Potato Prosciutto Pizza
Unknown · halfbakedharvest.com · 2025 · 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
340g
Dough weight
14g
Process
Bake temp
450°F / 232°C
Bake time
10-15 min
Oven
home standard
Surface
stone
Ingredients (4)
- oilextra virgin olive oil1 tbsp · 13.6g
- cheese othergrated parmesan cheese0.25 cup · 28.3g
- cheese mozzarellashredded mozzarella or provolone cheese0.75 cup · 84.8g
- cheese otherburrata8 oz · 226.8g
Toppings (9)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseball of pizza dough0.5 lb · 226.8g
- over cheesetoasted sesame seeds2 tbsp · 25g
- over cheesebasil pesto0.3333333333333333 cup · 8g
- over cheese1 shallot
- over cheese1 medium potato
- over cheesechili flakes
- post bakefresh basil0.5 cup · 12g
- over cheesethin sliced prosciutto3 oz · 85.1g
- post bakemicro arugula1 cup · 200g