Fresh Tomato Pizza with Arugula and Prosciutto

Name: Fresh Tomato Pizza with Arugula and Prosciutto
Cook time: 8 min
Ingredients: 1.75 cup water; 2.25 tsp dry active yeast; 2 tbsp olive oil; 4 cup bread flour; 1.5 tsp table salt; 0 each vegetable oil for oiling bowl; 0 each semolina for dusting peel; 1 lb tomatoes; 0 each Salt and ground black pepper; 4 oz shredded mozzarella cheese

Unknown · americastestkitchen.com · 2011 · 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

508g

Water

415g

Hydration

81.7%

Salt

1.8%

Yeast

1.87%

Oil

10.7%

Sauce

454g

Cheese

113g

Dough weight

996g

Process

Bake temp

500°F / 260°C

Bake time

7-8 min

Oven

home standard

Surface

stone

Bulk

Ingredients (10)

waterwater1.75 cup · 414.8g
yeastdry active yeast2.25 tsp · 9.5g
oilolive oil2 tbsp · 27.2g
flourbread flour4 cup · 508g
salttable salt1.5 tsp · 9g
oilvegetable oil for oiling bowl—
floursemolina for dusting peel—
sauce tomatotomatoes1 lb · 453.6g
saltSalt and ground black pepper—
cheese mozzarellashredded mozzarella cheese4 oz · 113.4g

Toppings (2)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

over cheesethinly sliced prosciutto4 oz · 113.4g
post bakearugula2 cup · 400g

Pizza Lab

Baker's percentages

Process

Ingredients (10)

Toppings (2)