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Grilled Pizza with Prosciutto
foodandwine.com · 2013 · Original
Style not identified
DietNot vegetarian: paper-thin slices prosciutto di parma.
Against 5,130 pizza recipes
70% hydration: wetter than 58% 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
337g
Water
237g
Hydration
70.4%
Salt
4.0%
Yeast
n/a
Oil
0%
Sauce
n/a
Cheese
269g
Dough weight
587g
Process
Bake temp
n/a
Bake time
1 min
Oven
home standard
Surface
stone
Bulk
2h
Ingredients (11)
- yeast1 envelope active dry yeastn/a
- waterwarm water1 cup · 237g
- sugarPinch of sugarn/a
- saltkosher salt2 1/4 tsp · 13.5g
- flourwhole wheat flour3 tbsp · 24g
- oilExtra-virgin olive oiln/a
- flour2 1/2 to 3 cups unbleached all-purpose flour2 1/2 cup · 313g
- cheese otherFontina cheese1/2 lb · 227g
- cheese otherfreshly grated Pecorino Romano cheese1/2 cup · 42.5g
- sauce tomatoTwo 14-ounce cans chopped Italian tomatoesn/a
- cheese other12 paper-thin slices prosciutto di Parman/a
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseminced garlic2 tsp · 8.4g
- over cheesebasil leaves1/2 cup · 12g
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