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Pizza with Pesto, Ricotta, and Mozzarella Recipe
Unknown · seriouseats.com · 2013 · 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
851g
Dough weight
73g
Process
Bake temp
550°F / 288°C
Bake time
4-8 min
Oven
home standard
Surface
stone
Ingredients (5)
- saltKosher salt—
- cheese othergrated parmigiano reggiano6 oz · 170.1g
- oilextra-virgin olive oil0.3333333333333333 cup · 72.7g
- cheese mozzarellafresh mozzarella cheese12 oz · 340.2g
- cheese otherfresh ricotta cheese12 oz · 340.2g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 recipe New York-style Pizza Dough or 36 ounces store-bought pizza dough1 oz · 1020.6g
- over cheesefresh spinach leaves3 oz · 85.1g
- post bakefresh basil leaves3 oz · 85.1g
- over cheese1 minced garlic clove
- over cheesetoasted pine nuts3 oz · 85.1g
- over cheesezest from 1 lemon1 tsp · 4.2g