Pesto Pizza

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1. 01

   Mix and knead the dough

   10

   Stir 360 g strong flour, 225 mL water and 4 g yeast until shaggy. Add 7 g salt and 18 mL olive oil; knead 7–9 minutes until elastic and slightly tacky. Cover in an oiled bowl.

2. 02

   Prove and divide

   5

   Leave dough covered at approximately 23–25°C until nearly doubled, usually 60–90 minutes. Divide into two equal pieces and round gently; rest covered for 10 minutes so they stretch without tearing.

3. 03

   Heat the oven

   3

   Place a pizza stone or inverted sturdy baking tray in the oven and preheat conventional to 250°C (480°F) for at least 30 minutes. If the oven cannot reach 250°C, use its highest safe setting and extend bake as needed.

4. 04

   Stretch and top

   7

   Stretch each dough ball to about 25 cm diameter on lightly floured parchment. Spread approximately 42 g pesto on each, keeping a 2 cm rim clear. Add half of the 220 g shredded mozzarella, half the 160 g dried tomato halves and half the 20 g Parmesan; brush rims with 8 mL olive oil total.

5. 05

   Bake and finish

   16

   Slide pizzas one at a time on the heated stone/tray. Bake each 8–10 minutes until the bottom is crisp, rim browned and cheese bubbling; oven temperatures vary. After baking, divide 12 g fresh basil between the pizzas. Slice each into four pieces; serve two slices per portion.