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Prosciutto Pesto Pizza
L-Burden · food.com · 2008 · 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
160g
Cheese
283g
Dough weight
—
Process
Bake temp
500°F / 260°C
Bake time
10-15 min
Oven
home standard
Surface
stone
Ingredients (5)
- sauce tomato3 -4 tablespoons pesto sauce3 tbsp · 37.5g
- cheese otherricotta cheese0.5 cup · 56.5g
- cheese mozzarellamozzarella cheese8 oz · 226.8g
- sauce tomatochopped sun-dried tomato0.5 cup · 122.5g
- cheese otherparmesan cheese1 tbsp
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseprepared pizza dough1 lb · 453.6g
- over cheeseprosciutto3 oz · 85.1g
- over cheesechopped kalamata olive0.5 cup · 100g