Pesto Pizza with Fresh Tomatoes & Mozzarella
Jennifer Segal · onceuponachef.com · 2019 · Original
Style not identified
DietVegetarian. Not vegan: whole milk mozzarella cheese, grated parmigiano-reggiano.
Against 5,130 pizza recipes
63% hydration: drier than 59% of the 1,480 doughs that parse, baked at 500°F, hotter than 80% of recipes that state an oven.
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
375g
Water
237g
Hydration
63.2%
Salt
3.2%
Yeast
2.53%
Oil
7.3%
Sauce
n/a
Cheese
252g
Dough weight
661g
Process
Bake temp
500°F / 260°C
Bake time
6 to 8 min
Oven
home standard
Surface
stone
Cold ferment
12h
Ingredients (9)
- flourall-purpose flour3 cup · 375g
- oilextra virgin olive oil2 tbsp · 27.2g
- yeastinstant/rapid-rise yeast2 1/4 tsp · 9.5g
- saltsalt1 3/4 tsp · 10.5g
- waterwarm water1 cup · 237g
- cheese mozzarellawhole milk mozzarella cheese8 oz · 227g
- sauce tomato2 vine-ripened tomatoesn/a
- cheese other¼ cup grated Parmigiano-Reggiano1/4 cup · 25g
- salt¼ teaspoon salt1/4 tsp · 1.5g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesecornmeal2 tsp · 8.4g
- over cheese½ cup good quality store-bought or homemade pesto1/2 cup · 100g
- over cheeseFreshly ground black pepper
- post bake¼ cup gently packed fresh basil leaves1/4 cup · 6g
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