Grilled Pizza with Prosciutto

Name: Grilled Pizza with Prosciutto
Cook time: 6 min
Ingredients: 1 each 1 envelope active dry yeast; 1 cup warm water; 0 each Pinch of sugar; 2.25 tsp kosher salt; 3 tbsp whole wheat flour; 0 each Extra-virgin olive oil; 2.5 cup 2 1/2 to 3 cups unbleached all-purpose flour; 0.5 lb Fontina cheese; 0.5 cup freshly grated Pecorino Romano cheese; 0 oz Two 14-ounce cans chopped Italian tomatoes; 12 each 12 paper-thin slices prosciutto di Parma

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

337g

Water

237g

Hydration

70.4%

Salt

4.0%

Yeast

—

Oil

—

Sauce

—

Cheese

269g

Dough weight

587g

Process

Bake temp

500°F / 260°C

Bake time

5-6 min

Oven

home standard

Surface

stone

Bulk

Ingredients (11)

yeast1 envelope active dry yeast—
waterwarm water1 cup · 237g
sugarPinch of sugar—
saltkosher salt2.25 tsp · 13.5g
flourwhole wheat flour3 tbsp · 24g
oilExtra-virgin olive oil—
flour2 1/2 to 3 cups unbleached all-purpose flour2.5 cup · 312.5g
cheese otherFontina cheese0.5 lb · 226.8g
cheese otherfreshly grated Pecorino Romano cheese0.5 cup · 42.5g
sauce tomatoTwo 14-ounce cans chopped Italian tomatoes—
cheese other12 paper-thin slices prosciutto di Parma—

Toppings (2)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

over cheeseminced garlic2 tsp · 8.4g
over cheesebasil leaves0.5 cup · 12g

Pizza Lab

Baker's percentages

Process

Ingredients (11)

Toppings (2)