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Pizza al Taglio with Prosciutto and Figs
Unknown · americastestkitchen.com · 2022 · Original
roman al taglio (asserted)
Baker's percentages
Flour
416g
Water
340g
Hydration
81.7%
Salt
1.8%
Yeast
1.01%
Oil
19.6%
Sauce
—
Cheese
57g
Dough weight
849g
Process
Bake temp
525°F / 274°C
Bake time
20-25 min
Oven
home standard
Surface
stone
Ingredients (8)
- flourbread flour2.6666666666666665 cup · 416g
- yeastinstant or rapid-rise yeast1 tsp · 4.2g
- waterwater1.5 cup · 340g
- oilextra-virgin olive oil2 tbsp · 27.2g
- salttable salt1.25 tsp · 7.5g
- oilVegetable oil spray0 each · 0g
- oilextra-virgin olive oil0.25 cup · 54.5g
- cheese otherricotta salata2 oz · 57g
Toppings (2)
- over cheesethinly sliced prosciutto113g
- over cheese8 figs