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Garlic-crust pizza with Parma ham
Lesley Waters · bbc.co.uk · 2008 · Original
Style not identified
DietNot vegetarian: parma ham.
Against 5,130 pizza recipes
Its dough did not parse to grams, so it is matched to other recipes by style and toppings.
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
340g
Water
n/a
Hydration
n/a
Salt
1.8%
Yeast
1.85%
Oil
12.0%
Sauce
n/a
Cheese
125g
Dough weight
397g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
430°F / 221°C
Bake time
15 to 20 min
Oven
home standard
Surface
stone
Ingredients (11)
- flour/12oz strong white bread flour340g
- saltsalt1 tsp · 6g
- yeasteasy-blend dried yeast1 1/2 tsp · 6.3g
- waterabout 200ml/7fl oz warm watern/a
- oilolive oil3 tbsp · 40.8g
- sauce tomato4 large ripe plum tomatoesn/a
- sugarcaster sugar1 tsp · 4.2g
- saltsalt and freshly ground black peppern/a
- oildrizzle of extra virgin olive oiln/a
- cheese other6-8 slices Parma hamn/a
- cheese mozzarella2 x 125g/4½ oz fresh mozzarella balls2 oz · 125g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese2 cloves garlic
- over cheeselarge handful rocket
- over cheesecapers2 tbsp · 25g
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