Rocket pesto, fresh tomato & bocconcini pizzas
Sarah Hobbs · taste.com.au · 2009 · Original
Style not identified
DietVegetarian. Not vegan: finely grated parmesan, bocconcini.
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
300g
Water
n/a
Hydration
n/a
Salt
n/a
Yeast
2.33%
Oil
0%
Sauce
n/a
Cheese
35g
Dough weight
307g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
446°F / 230°C
Bake time
8 min
Oven
home standard
Surface
stone
Ingredients (10)
- oilOlive oiln/a
- waterlukewarm watern/a
- yeastdried yeast1 tsp · 7g
- sugarm caster sugarn/a
- flourplain flour300g
- saltm saltn/a
- oilm olive oiln/a
- saltSalt & freshly ground black peppern/a
- sauce tomato4 ripe tomatoesn/a
- 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
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