Garlic-crust pizza with Parma ham

Name: Garlic-crust pizza with Parma ham
Cook time: 10 min
Ingredients: 340 each /12oz strong white bread flour; 1 tsp salt; 1.5 tsp easy-blend dried yeast; 0 oz about 200ml/7fl oz warm water; 3 tbsp olive oil; 4 each 4 large ripe plum tomatoes; 1 tsp caster sugar; 0 each salt and freshly ground black pepper; 0 each drizzle of extra virgin olive oil; 6 each 6-8 slices Parma ham; 2 oz 2 x 125g/4½ oz fresh mozzarella balls

Lesley Waters · bbc.co.uk · 2008 · 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

340g

Water

—

Hydration

—

Salt

1.8%

Yeast

1.85%

Oil

12.0%

Sauce

—

Cheese

125g

Dough weight

397g

Process

Bake temp

430°F / 221°C

Bake time

5-10 min

Oven

home standard

Surface

stone

Ingredients (11)

flour/12oz strong white bread flour340g
saltsalt1 tsp · 6g
yeasteasy-blend dried yeast1.5 tsp · 6.3g
waterabout 200ml/7fl oz warm water—
oilolive oil3 tbsp · 40.8g
sauce tomato4 large ripe plum tomatoes—
sugarcaster sugar1 tsp · 4.2g
saltsalt and freshly ground black pepper—
oildrizzle of extra virgin olive oil—
cheese other6-8 slices Parma ham—
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

Pizza Lab

Baker's percentages

Process

Ingredients (11)

Toppings (3)