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Pesto polenta pizza
Chrissy Freer · taste.com.au · 2017 · 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
60g
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
150g
Dough weight
185g
Process
Bake temp
392°F / 200°C
Bake time
15-20 min
Oven
home standard
Surface
stone
Ingredients (9)
- egg dough1 egg—
- flourchopped fresh sage20 ml · 20g
- cheese otherfinely grated parmesan40g
- oilroasted red capsicum125g
- sauce tomatoarlic clove—
- floursunflower seeds20 ml · 20g
- oilm extra virgin olive oil—
- cheese mozzarellabuffalo mozzarella110g
- flourfinely grated lemon rind20 ml · 20g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesevegetable stock
- over cheesepolenta170g
- over cheesedried chilli flakes0.5 tsp · 2.1g
- over cheese2 bunches broccolini
- over cheesepitted kalamata olives55g