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Italian Easter Pie /Pizza Rustica (Aka "Ham Pie")
Dee514 · food.com · 2003 · 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
650g
Water
237g
Hydration
—
Salt
0.3%
Yeast
1.09%
Oil
—
Sauce
—
Cheese
1276g
Dough weight
896g
Process
Bake temp
500°F / 260°C
Bake time
45-50 min
Oven
home standard
Surface
stone
Bulk
2h
Ingredients (8)
- yeast1 pastry for double-crust pie—
- flourflour3.25 cup · 650g
- yeast1 envelope yeast7.1g
- waterwater1 cup · 237g
- cheese otherricotta cheese2 lb · 907.2g
- cheese mozzarellamozzarella cheese12 oz · 340.2g
- cheese otherfreshly grated romano cheese or 1/4 cup parmesan cheese0.25 cup · 28.3g
- saltsalt0.25 tsp · 1.5g
Toppings (8)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseleaves lard or 1 1/2 tablespoons butter1.5 tbsp · 21.3g
- over cheesepepper0.125 tsp · 0.5g
- over cheesesweet Italian sausage links2 lb · 907.2g
- over cheeseprosciutto0.25 lb · 113.4g
- over cheesecooked ham0.5 lb · 226.8g
- over cheese5 eggs
- over cheesechopped fresh Italian parsley1 tbsp · 1.5g
- over cheeseground black pepper0.25 tsp · 1.1g