Prawn pizza with pineapple and pesto
Coles · taste.com.au · 2013 · Original
Style not identified
DietNot vegetarian: fresh raw banana prawns.
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
750g
Water
n/a
Hydration
n/a
Salt
n/a
Yeast
0.93%
Oil
0%
Sauce
n/a
Cheese
250g
Dough weight
757g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
500°F / 260°C
Bake time
10 min
Oven
home standard
Surface
stone
Ingredients (7)
- waterm lukewarm watern/a
- yeast7g yeast7g
- flourplain flour750 ml · 750g
- saltm fine sea saltn/a
- oilm olive oiln/a
- oilm extra virgin olive oiln/a
- cheese mozzarellamozzarella250g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesefresh raw banana prawns300g
- over cheese1 fresh long red chilli
- over cheesem basil pesto
- over cheese1/4 ripe pineapple
- post bakesmall fresh basil leaves125 ml · 125g
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