Heirloom tomato and pesto pizza
Louise Pickford & Mary Cadogen · taste.com.au · 2015 · Original
Style not identified
DietVegetarian. Not vegan: ctn buffalo mozzarella, parmesan, creme fraiche.
Against 5,130 pizza recipes
Its dough did not parse to grams, so it is matched to other recipes by style and toppings.
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
250g
Water
n/a
Hydration
n/a
Salt
n/a
Yeast
1.68%
Oil
0%
Sauce
900g
Cheese
145g
Dough weight
254g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
482°F / 250°C
Bake time
10 to 12 min
Oven
home standard
Surface
stone
Ingredients (12)
- flourbread and pizza plain flour250g
- yeastinstant dried yeast1 tsp · 4.2g
- saltm saltn/a
- sugarm sugarn/a
- waterwatern/a
- oilm olive oiln/a
- sauce tomatoarlic cloven/a
- sauce tomato1/2 x 400g can diced tomatoes400g
- sugarPinch sugarn/a
- sauce tomatoheirloom or mixed tomatoes500g
- cheese mozzarellactn buffalo mozzarella125g
- cheese otherparmesan20g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesechopped fresh marjoram or oregano1 tsp · 0.5g
- over cheesePinch cayenne pepper
- over cheesecreme fraiche100g
- over cheesem good-quality pesto
- over cheeseHandful rocket leaves
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