← All pizzas
Prawn pizza with pineapple and pesto
Coles · taste.com.au · 2013 · 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
875g
Water
—
Hydration
—
Salt
—
Yeast
0.80%
Oil
—
Sauce
—
Cheese
250g
Dough weight
882g
Process
Bake temp
500°F / 260°C
Bake time
10-10 min
Oven
home standard
Surface
stone
Ingredients (9)
- waterm lukewarm water—
- yeast7g yeast7g
- flourplain flour750 ml · 750g
- saltm fine sea salt—
- oilm olive oil—
- oilm extra virgin olive oil—
- flourm basil pesto—
- cheese mozzarellamozzarella250g
- floursmall fresh basil leaves125 ml · 125g
Toppings (3)
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 cheese1/4 ripe pineapple