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Pizza With Fava Bean Pesto, Fresh Fava Beans, Black Olives & Taleggio Cheese
Deborah Mele · italianfoodforever.com · 2019 · 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
433g
Dough weight
—
Process
Bake temp
500°F / 260°C
Bake time
15-20 min
Oven
home standard
Surface
stone
Ingredients (7)
- saltSalt &—
- cheese otherGrated Pecorino Romano Cheese0.3333333333333333 cup · 37.7g
- oilExtra Virgin Olive Oil—
- oilOlive Oil—
- cheese mozzarellaFull Fat Shredded Mozzarella Cheese2 cup · 226g
- cheese otherDiced Taleggio Cheese1.5 cup · 169.5g
- saltCoarse Sea Salt—
Toppings (11)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseFresh Fava Beans1.5 cup · 300g
- over cheesearlic Cloves Peeled
- over cheeseLemon Juice
- over cheesePizza Dough1 lb · 453.6g
- over cheeseGuanciale or Pancetta4 oz · 113.4g
- over cheeseFava Bean Pesto
- over cheeseBlanched1 cup · 200g
- over cheeseCracked Black Pepper To Taste
- over cheeseRed Pepper Flakes
- over cheesePitted Halved Taggiashe or Kalamata Olives0.5 cup · 100g
- post bakeFresh Baby Arugula2 cup · 400g