Sun-Dried Tomato and Olive Pesto Pizza with Salami + Roasted Red Peppers.

Name: Sun-Dried Tomato and Olive Pesto Pizza with Salami + Roasted Red Peppers.
Cook time: 12 min
Ingredients: 1.5 cup flour; 0.5 cup warm water; 1.5 tsp active dry yeast; 1 tbsp honey; 0.25 tsp salt; 1 tbsp olive oil; 1 oz jar oil packed sun-dried tomatoes; 0.5 cup parmesan cheese; 8 oz mozzarella cheese; 4 oz sharp cheddar cheese; 4 oz 4-8 ounces blue cheese; 0 each crushed red pepper

Unknown · halfbakedharvest.com · 2014 · 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

0.5%

Yeast

1.50%

Oil

14.0%

Sauce

—

Cheese

624g

Dough weight

479g

Process

Bake temp

500°F / 260°C

Bake time

8-12 min

Oven

home standard

Surface

stone

Ingredients (12)

flourflour1.5 cup · 300g
waterwarm water0.5 cup · 118.5g
yeastactive dry yeast1.5 tsp · 4.5g
sugarhoney1 tbsp · 12.5g
saltsalt0.25 tsp · 1.5g
oilolive oil1 tbsp · 13.6g
oiljar oil packed sun-dried tomatoes1 oz · 28.4g
cheese otherparmesan cheese0.5 cup · 56.5g
cheese mozzarellamozzarella cheese8 oz · 226.8g
cheese othersharp cheddar cheese4 oz · 113.4g
cheese other4-8 ounces blue cheese4 oz · 226.8g
sauce tomatocrushed red pepper—

Toppings (9)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

post bakefresh basil0.75 cup · 18g
over cheese1 clove garlic
over cheesekalamata olives0.5 cup · 100g
over cheesepepper
over cheesejar roasted red peppers1 oz · 28.4g
over cheesethinly sliced salami4 oz · 113.4g
over cheesepine nuts2 tbsp · 25g
over cheesefresh sage
over cheesebalsamic reduction *)

Pizza Lab

Baker's percentages

Process

Ingredients (12)

Toppings (9)