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Brie, Pear and Prosciutto Pizza
Mary Jenny · food.com · 2016 · 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
230g
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
13.0%
Sauce
—
Cheese
160g
Dough weight
260g
Process
Bake temp
500°F / 260°C
Bake time
20-25 min
Oven
home standard
Surface
stone
Ingredients (4)
- cheese mozzarellaabout 1-1/2 cups grated mozzarella cheese160 ml · 160g
- oilolive oil30 ml · 30g
- flourbrie cheese200 ml · 200g
- flourall-purpose flour30 ml · 30g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesefinely chopped parsley120 ml · 120g
- over cheese4 slices prosciutto
- over cheese2 bosc pears
- over cheese4 portions frozen pizza dough