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Pesto Genovese Pizza
Jamie Oliver · jamieoliver.com · 2017 · 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
275g
Dough weight
—
Process
Bake temp
428°F / 220°C
Bake time
15-20 min
Oven
home standard
Surface
stone
Ingredients (4)
- cheese otherparmesan25g
- oilolive oil—
- flourSemolina flour—
- cheese mozzarella2 balls of buffalo mozzarella250g
Toppings (9)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1kg new potatoes
- over cheese½ clove of garlic
- over cheesebasil50g
- post bakechopped
- over cheesepine nuts25g
- over cheese½ batch of pizza dough
- over cheeseA large handful of pea shoots
- over cheesefresh peas60g
- over cheese½ lemon