Spelt pizza with asparagus and artichoke pesto

Name: Spelt pizza with asparagus and artichoke pesto
Cook time: 4 min
Ingredients: 13.8 each m extra virgin olive oil; 200 each coarsely grated fresh mozzarella; 40 each finely grated parmesan or vegetarian hard cheese; 0 each Extra finely grated parmesan; 250 each warm water; 7 each 7g sachet dried yeast; 5 each m caster sugar; 350 each white spelt flour; 1.2 each m sea salt; 125 ml firmly packed fresh continental parsley leaves; 20 ml drained baby capers; 21 each m lemon juice; 20 ml chopped fresh chives

Katrina Woodman · taste.com.au · 2015 · 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

515g

Water

—

Hydration

—

Salt

—

Yeast

1.36%

Oil

—

Sauce

—

Cheese

240g

Dough weight

522g

Process

Bake temp

446°F / 230°C

Bake time

3-4 min

Oven

home standard

Surface

stone

Bulk

0.08333333333333333h

Ingredients (13)

oilm extra virgin olive oil—
cheese mozzarellacoarsely grated fresh mozzarella200g
cheese otherfinely grated parmesan or vegetarian hard cheese40g
cheese otherExtra finely grated parmesan—
waterwarm water—
yeast7g sachet dried yeast7g
flourm caster sugar—
flourwhite spelt flour350g
saltm sea salt—
flourfirmly packed fresh continental parsley leaves125 ml · 125g
flourdrained baby capers20 ml · 20g
flourm lemon juice—
flourchopped fresh chives20 ml · 20g

Toppings (3)

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

over cheese3 bunches asparagus
over cheesedrained artichoke hearts in brine105g
over cheesearlic clove

Pizza Lab

Baker's percentages

Process

Ingredients (13)

Toppings (3)