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Toasted Walnut Pesto and Caramelized Nectarine Pizza w/ Spicy Balsamic Drizzle.
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
—
Sauce
—
Cheese
447g
Dough weight
666g
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (11)
- 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
- cheese othergrated parmesan0.5 cup · 50g
- oilolive oil0.3333333333333333 cup · 72.7g
- cheese otherfontina cheese8 oz · 226.8g
- oiloil packed sun-dried tomatoes0.5 cup · 109g
- cheese othercrumble gorgonzola or blue cheese6 oz · 170.1g
- sugarcoconut sugar or honey2 tbsp · 25g
Toppings (8)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseraw walnuts0.3333333333333333 cup · 66.7g
- post bakefresh basil2 cup · 48g
- over cheesepepper
- over cheesebutter1 tbsp · 14.2g
- over cheese2 nectarines
- over cheese2 jalapeños )
- over cheesebalsamic vinegar1 cup · 200g
- over cheesesambal oelek1 tbsp · 12.5g