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Prosciutto, Arugula, and Parmesan Pizza
Charlotte Rutledge · kingarthurbaking.com · Original
other (asserted)
Baker's percentages
Flour
600g
Water
397g
Hydration
66.2%
Salt
—
Yeast
0.50%
Oil
4.2%
Sauce
—
Cheese
170g
Dough weight
1046g
Process
Bake temp
450°F / 232°C
Bake time
60-90 min
Oven
home standard
Surface
stone
Bulk
1h
Ingredients (8)
- flourKing Arthur High-Gluten Flour5 cup · 600g
- sugarhoney1 tbsp · 21g
- yeastinstant yeast1 tsp · 3g
- oilolive oil2 tbsp · 25g
- waterwater1.75 cup · 397g
- cheese other1 1/2 to 2 cups Parmesan cheese1.5 cup · 170g
- cheese otherParmesan cheese0 each · 0g
- saltfresh arugula0 each · 0g
Toppings (4)
- over cheeseKing Arthur Pizza Seasoning*12.5g
- over cheeseplus 1 teaspoon King Arthur Pizza Dough Flavor*12.5g
- over cheesesliced prosciutto113g
- over cheese1 shallot