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Sundried tomato pesto & artichoke pizza
Chrissy Freer · 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
145g
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
80g
Cheese
150g
Dough weight
145g
Process
Bake temp
428°F / 220°C
Bake time
6-8 min
Oven
home standard
Surface
stone
Ingredients (5)
- sauce tomatosun-dried tomato80g
- flourpine nuts20 ml · 20g
- oilm olive oil—
- cheese mozzarellafresh buffalo mozzarella or bocconcini150g
- flourpitted kalamata olives125 ml · 125g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseluten-free pizza bases
- over cheesejar marinated artichokes170g
- over cheeseBaby rocket leaves