Pesto Pizza with Fresh Tomatoes & Mozzarella

Name: Pesto Pizza with Fresh Tomatoes & Mozzarella
Cook time: 20 min
Ingredients: 3 cup all-purpose flour; 2 tbsp extra virgin olive oil; 2.25 tsp instant/rapid-rise yeast; 1.75 tsp salt; 1 cup warm water; 8 oz whole milk mozzarella cheese; 2 each 2 vine-ripened tomatoes; 0.25 cup ¼ cup grated Parmigiano-Reggiano; 0.25 tsp ¼ teaspoon salt

Jennifer Segal · onceuponachef.com · 2019 · Original

other (asserted)

Baker's percentages

Flour

375g

Water

237g

Hydration

63.2%

Salt

3.2%

Yeast

2.53%

Oil

7.3%

Sauce

—

Cheese

252g

Dough weight

661g

Process

Bake temp

500°F / 260°C

Bake time

15-20 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 yeast2.25 tsp · 9.5g
saltsalt1.75 tsp · 10.5g
waterwarm water1 cup · 237g
cheese mozzarellawhole milk mozzarella cheese8 oz · 226.8g
sauce tomato2 vine-ripened tomatoes2 each · 0g
cheese other¼ cup grated Parmigiano-Reggiano0.25 cup · 25g
salt¼ teaspoon salt0.25 tsp · 1.5g

Toppings (4)

over cheesecornmeal8.4g
over cheese½ cup good quality store-bought or homemade pesto100g
over cheeseFreshly ground black pepper
post bake¼ cup gently packed fresh basil leaves6g

Pizza Lab

Baker's percentages

Process

Ingredients (9)

Toppings (4)