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Prosciutto, Arugula, and Parmesan Pizza
Charlotte Rutledge · kingarthurbaking.com · Original
Style not identified
DietNot vegetarian: sliced prosciutto.
Against 5,130 pizza recipes
66% hydration: drier than 52% of the 1,480 doughs that parse, baked at 450°F, hotter than 58% of recipes that state an oven.
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
600g
Water
397g
Hydration
66.2%
Salt
n/a
Yeast
0.50%
Oil
4.2%
Sauce
n/a
Cheese
170g
Dough weight
1046g
Process
Bake temp
450°F / 232°C
Bake time
10 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 3/4 cup · 397g
- cheese other1 1/2 to 2 cups Parmesan cheese1 1/2 cup · 170g
- cheese otherParmesan cheesen/a
- saltfresh arugulan/a
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseKing Arthur Pizza Seasoning*1 tbsp · 12.5g
- over cheeseplus 1 teaspoon King Arthur Pizza Dough Flavor*1 tbsp · 12.5g
- over cheesesliced prosciutto1/4 lb · 113g
- over cheese1 shallot
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