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Pizza Rustica
Deborah Mele · italianfoodforever.com · 2019 · Original
Style not identified
DietNot vegetarian: diced cooked ham, diced soppressata sausage.
Against 5,130 pizza recipes
Its dough did not parse to grams, so it is matched to other recipes by style and toppings.
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
313g
Water
n/a
Hydration
n/a
Salt
n/a
Yeast
n/a
Oil
0%
Sauce
n/a
Cheese
850g
Dough weight
313g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
350°F / 177°C
Bake time
n/a
Oven
home standard
Surface
stone
Cold ferment
1h
Ingredients (8)
- flourUnbleached All-purpose Flour2 1/2 cup · 313g
- saltPinch of Saltn/a
- cheese otherRicotta Cheese1 lb · 454g
- cheese mozzarellaDiced Mozzarella8 oz · 227g
- cheese otherDiced Fontina Cheese1 cup · 113g
- cheese otherGrated Pecorino Romano Cheese1/2 cup · 56.5g
- egg dough1 Eggn/a
- waterWatern/a
Toppings (8)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 Stick, 1/2 Cup Unsalted Butter Cut Int1 stick
- over cheese2 Large Eggs
- over cheese4 to 5 Tablespoons Freshly Squeezed Lemon Juice
- over cheeseDiced Cooked Ham2 cup · 300g
- over cheeseDiced Soppressata Sausage1 1/2 cup · 225g
- over cheeseBlack Pepper
- over cheeseDried Oregano
- over cheese3 Large Eggs
Keep exploring
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