← All pizzas
White Pizza with Peach and Prosciutto
Unknown · americastestkitchen.com · 2025 · 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
—
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
340g
Dough weight
42g
Process
Bake temp
500°F / 260°C
Bake time
12-16 min
Oven
home standard
Surface
stone
Ingredients (4)
- oilextra-virgin olive oil3 tbsp · 40.8g
- cheese othersmall-curd cottage cheese4 oz · 113.4g
- salt¼ teaspoon table salt0.25 tsp · 1.5g
- cheese otherfontina cheese8 oz · 226.8g
Toppings (7)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- post bake¼ cup chopped fresh basil0.25 cup · 6g
- over cheese¼ teaspoon pepper0.25 tsp · 1.1g
- over cheesepizza dough1 lb · 453.6g
- over cheese½ cup thinly sliced red onion0.5 cup · 100g
- post bakebaby arugula2 oz · 56.7g
- over cheese1 peach
- over cheese4 thin slices prosciutto