Peach and goat's curd pizza
Louise Pickford & Mary Cadogen · taste.com.au · 2015 · Original
Style not identified
DietVegetarian. Not vegan: soft goat's curd or goat's cheese, butter.
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
n/a
Cheese
200g
Dough weight
309g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
428°F / 220°C
Bake time
15 to 20 min
Oven
home standard
Surface
stone
Ingredients (9)
- flourbread and pizza plain flour250g
- yeastinstant dried yeast1 tsp · 4.2g
- saltm saltn/a
- sugarm sugarn/a
- waterwatern/a
- oilm olive oiln/a
- sugarcaster sugar55g
- cheese othersoft goat's curd or goat's cheese200g
- sugarm maple syrupn/a
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebutter50g
- over cheese2-3 ripe peaches
- over cheesepistachios20 ml · 20g
- over cheeseLavender flowers
Keep exploring
Do something with it
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- Where it sits among the restEvery dough plotted by its numbers, this one included.
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