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Pesto Pizza
Vincenzo's Plate · vincenzosplate.com · 2019 · 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
—
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
—
Dough weight
—
Process
Bake temp
482°F / 250°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (5)
- flourFlour—
- cheese mozzarellaBuffalo mozzarella—
- cheese otherBurrata cheese—
- oilExtra virgin olive oil—
- cheese otherHandful of grated parmesan cheese—
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseFresh pizza dough
- over cheesePesto Genovese
- over cheesePistachio nuts
- over cheese4 slices Italian mortadella