Peach and goat's curd pizza

Name: Peach and goat's curd pizza
Cook time: 20 min
Ingredients: 250 each bread and pizza plain flour; 1 tsp instant dried yeast; 2.4 each m salt; 2.25 each m sugar; 150 each water; 13.8 each m olive oil; 55 each caster sugar; 200 each soft goat's curd or goat's cheese; 20 ml pistachios; 54 each m maple syrup

Louise Pickford & Mary Cadogen · taste.com.au · 2015 · 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

270g

Water

—

Hydration

—

Salt

—

Yeast

1.56%

Oil

—

Sauce

—

Cheese

200g

Dough weight

329g

Process

Bake temp

428°F / 220°C

Bake time

15-20 min

Oven

home standard

Surface

stone

Ingredients (10)

flourbread and pizza plain flour250g
yeastinstant dried yeast1 tsp · 4.2g
saltm salt—
sugarm sugar—
waterwater—
oilm olive oil—
sugarcaster sugar55g
cheese othersoft goat's curd or goat's cheese200g
flourpistachios20 ml · 20g
flourm maple syrup—

Toppings (3)

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

over cheesebutter50g
over cheese2-3 ripe peaches
over cheeseLavender flowers

Pizza Lab

Baker's percentages

Process

Ingredients (10)

Toppings (3)