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Fig, Gorgonzola, and Prosciutto Pizza
Unknown · americastestkitchen.com · 2014 · 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
85g
Dough weight
55g
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (3)
- oilolive oil0.25 cup · 54.5g
- saltSalt and pepper—
- cheese otherGorgonzola cheese3 oz · 85.1g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebalsamic vinegar1 tbsp · 12.5g
- over cheesepizza dough1 lb · 453.6g
- over cheesefig jam0.25 cup · 50g
- post bakebaby arugula2 oz · 56.7g
- over cheese4 thin slices prosciutto