Parsley pesto and prawn pizza

Name: Parsley pesto and prawn pizza
Cook time: 15 min
Ingredients: 400 each warm water; 2 tsp dried yeast; 5 each m caster sugar; 320 each wholemeal flour; 300 each plain bread flour; 1.2 each m salt; 18.2 each m extra virgin olive oil; 9 each m polenta; 40 each finely grated parmesan; 500 ml fresh continental parsley leaves; 42 each m lemon juice

Rosemary Stanton · taste.com.au · 2014 · 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

1120g

Water

—

Hydration

—

Salt

—

Yeast

0.63%

Oil

—

Sauce

—

Cheese

40g

Dough weight

1127g

Process

Bake temp

428°F / 220°C

Bake time

15-15 min

Oven

home standard

Surface

stone

Ingredients (11)

waterwarm water—
yeastdried yeast2 tsp · 7g
flourm caster sugar—
flourwholemeal flour320g
flourplain bread flour300g
saltm salt—
oilm extra virgin olive oil—
flourm polenta—
cheese otherfinely grated parmesan40g
flourfresh continental parsley leaves500 ml · 500g
flourm lemon juice—

Toppings (6)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

over cheesedried Italian herbs1 tsp · 4.2g
over cheesemedium green prawns750g
over cheeseBaby rocket
over cheesepine nuts80g
over cheese2 small garlic cloves
over cheeseSteamed vegetables

Pizza Lab

Baker's percentages

Process

Ingredients (11)

Toppings (6)