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Pesto Pizza
Unknown · preppykitchen.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
796g
Water
—
Hydration
—
Salt
0.4%
Yeast
—
Oil
14.3%
Sauce
368g
Cheese
259g
Dough weight
913g
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (11)
- flourwarm1.25 cup · 296.3g
- yeast2 packages dry yeast—
- sugar1 tbs honey—
- oilgood olive oil1 tsp · 4.5g
- flourall-purpose flour4 cup · 500g
- salt1 pinch Kosher salt—
- oilolive oil0.5 cup · 109g
- cheese otherparmesan0.3333333333333333 cup · 33.3g
- saltsalt0.5 tsp · 3g
- cheese mozzarellaFresh Mozzarella2 cup · 226g
- sauce tomatoFresh tomatoes1.5 cup · 367.5g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseBasil3 cup · 72g
- over cheesePine Nuts0.25 cup · 50g
- over cheese4 cloves garlic
- over cheesePesto
- over cheese1 pinch Black Pepper