Rocket pesto, fresh tomato & bocconcini pizzas

Name: Rocket pesto, fresh tomato & bocconcini pizzas
Cook time: 3 min
Ingredients: 0 each Olive oil; 185 each lukewarm water; 1 tsp dried yeast; 1.25 each m caster sugar; 300 each plain flour; 2.4 each m salt; 36.4 each m olive oil; 0 each Salt & freshly ground black pepper; 4 each 4 ripe tomatoes; 35 each finely grated parmesan

Sarah Hobbs · taste.com.au · 2009 · 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

300g

Water

—

Hydration

—

Salt

—

Yeast

2.33%

Oil

—

Sauce

—

Cheese

35g

Dough weight

307g

Process

Bake temp

446°F / 230°C

Bake time

3-3 min

Oven

home standard

Surface

stone

Ingredients (10)

oilOlive oil—
waterlukewarm water—
yeastdried yeast1 tsp · 7g
sugarm caster sugar—
flourplain flour300g
saltm salt—
oilm olive oil—
saltSalt & freshly ground black pepper—
sauce tomato4 ripe tomatoes—
cheese otherfinely grated parmesan35g

Toppings (5)

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

over cheese1 x 210g container bocconcini210g
post bakeRocket leaves
over cheesepine nuts45g
over cheese1/2 bunch rocket
over cheesearlic clove

Pizza Lab

Baker's percentages

Process

Ingredients (10)

Toppings (5)