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Fig and Prosciutto Flatbreads
Unknown · foodandwine.com · 2013 · 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
113g
Dough weight
55g
Process
Bake temp
500°F / 260°C
Bake time
15-15 min
Oven
home standard
Surface
stone
Ingredients (4)
- flourAll-purpose flour—
- oilextra-virgin olive oil0.25 cup · 54.5g
- saltSalt and freshly ground pepper—
- cheese otherGorgonzola cheese0.25 lb · 113.4g
Toppings (7)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseTwo 12-ounce balls of pizza dough
- over cheesearlic clove
- over cheeseminced fresh rosemary1 tsp · 4.2g
- over cheeseground black pepper
- over cheesefig jam0.5 cup · 100g
- over cheesesliced prosciutto3 oz · 85.1g
- over cheese1 scallion