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Pizza Bianca With Fresh Figs, Prosciutto & Arugula
Deborah · italianfoodforever.com · 2019 · 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
—
Cheese
339g
Dough weight
—
Process
Bake temp
450°F / 232°C
Bake time
15-18 min
Oven
home standard
Surface
stone
Ingredients (3)
- oilExtra Virgin Olive Oil—
- cheese mozzarellaCubed Mozzarella Cheese2 cup · 226g
- cheese otherDiced Tallegio Cheese1 cup · 113g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesePizza Dough1 lb · 453.6g
- over cheese8 Fresh
- over cheese8 Thin Slices Prosciutto
- post bakeArugula1 cup · 200g
- over cheeseCracked Black Pepper