Pizza Rustica (A Sicilian Sausage and Prosciutto Pie)
allrecipes.com · 2019 · Original
Sicilianas labeled by the source
DietNot vegetarian: bulk italian sausage, prosciutto.
Against 5,130 pizza recipes
Sicilian style, one of 48 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
Sicilian (Sicily): thick spongy crumb, often with anchovy/breadcrumb/caciocavallo; sometimes cheeseless
Tradition: 65 to 75% hydration · 450 to 550°F bake (this recipe: 400°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake temp
400°F / 204°C
Bake time
15 min
Oven
home standard
Surface
stone
Cold ferment
8h
Ingredients (5)
- cheese otherricotta cheese2 lb · 907g
- cheese mozzarellashredded mozzarella cheese1 lb · 454g
- cheese othergrated Parmesan cheese1/4 cup · 28.3g
- egg dough1 eggn/a
- waterwater2 tbsp · 30g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebulk Italian sausage2 lb · 907g
- over cheese5 large eggs
- over cheesefinely chopped parsley1 tbsp · 1.5g
- over cheeseprosciutto1/4 lb · 113g
- over cheesefreshly cracked black pepper to taste
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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- Where it sits among the restEvery dough plotted by its numbers, with the Sicilian group marked.
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