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Alfredo Prosciutto Pizza
Lori Mama · food.com · 2010 · 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
150g
Cheese
170g
Dough weight
—
Process
Bake temp
500°F / 260°C
Bake time
20-20 min
Oven
home standard
Surface
stone
Ingredients (2)
- sauce tomatojarred alfredo sauce or 3/4 cup home made alfredo sauce0.75 cup · 150g
- cheese othergrated monterey jack cheese1.5 cup · 169.5g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 package pizza dough391g
- over cheese6 slices smoked prosciutto
- over cheesereen onions
- post bakecoarsely chopped fresh basil0.25 cup · 6g
- over cheesecornmeal