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white pizza with fior di latte and proscuitto
feelingfoodish.com · 2016 · Original
Style not identified
DietNot vegetarian: prosciutto.
Against 5,130 pizza recipes
62% hydration: drier than 69% of the 1,480 doughs that parse.
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
597g
Water
370g
Hydration
62.0%
Salt
2.0%
Yeast
0.50%
Oil
1.0%
Sauce
n/a
Cheese
n/a
Dough weight
1000g
Process
Bake details not stated on the source page.
Ingredients (10)
- flourFlour )597g
- waterWater: 370.15 g | 13.06 oz )370g
- yeastInstant Dry Yeast: 2.99 g | 0.11 oz | )3g
- saltSalt: 11.94 g | 0.42 oz )11.9g
- oilOil: 5.97 g | 0.21 oz )6g
- sugarSugar: 11.94 g | 0.42 oz )11.9g
- cheese mozzarellaFior di latte or fresh mozzarellan/a
- cheese otherProscuitto crudo )n/a
- cheese otherGrated parmesan cheesen/a
- oilOlive oiln/a
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseA single ball: 250 g | 8.82 oz | 0.55 lbs )250g
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