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Fresh Tomato Pizza with Arugula and Prosciutto
americastestkitchen.com · 2011 · Original
Style not identified
DietNot vegetarian: thinly sliced prosciutto. Reviewed: prosciutto; mozzarella.
Against 5,130 pizza recipes
82% hydration: wetter than 86% of the 1,480 doughs that parse.
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
508g
Water
415g
Hydration
81.7%
Salt
1.8%
Yeast
1.87%
Oil
10.7%
Sauce
454g
Cheese
113g
Dough weight
996g
Process
Bake details not stated on the source page.
Ingredients (10)
- waterwater1 3/4 cup · 415g
- yeastdry active yeast2 1/4 tsp · 9.5g
- oilolive oil2 tbsp · 27.2g
- flourbread flour4 cup · 508g
- salttable salt1 1/2 tsp · 9g
- oilvegetable oil for oiling bowln/a
- floursemolina for dusting peeln/a
- sauce tomatotomatoes1 lb · 454g
- saltSalt and ground black peppern/a
- cheese mozzarellashredded mozzarella cheese4 oz · 113g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesethinly sliced prosciutto4 oz · 113g
- post bakearugula2 cup · 400g
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