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Chicken Pesto Pizza
Melissa Stadler, Modern Honey · modernhoney.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
345g
Cheese
311g
Dough weight
—
Process
Bake temp
500°F / 260°C
Bake time
15-20 min
Oven
home standard
Surface
stone
Ingredients (5)
- sauce tomatoPesto Sauce0.5 cup · 100g
- cheese otherRicotta Cheese0.75 cup · 84.8g
- cheese mozzarellaFresh Mozzarella Ciliegine Balls or Shredded Fresh Mozzarella Cheese2 cup · 226g
- sauce tomatoGrape Tomatoes )1 cup · 245g
- oilOlive Oil )—
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 Store-Bought Refrigerated Pizza Dough or Homemade Pizza Dough
- over cheeseRotisserie Chicken1 cup · 200g