Prosciutto, Arugula, and Parmesan Pizza

Name: Prosciutto, Arugula, and Parmesan Pizza
Cook time: 90 min
Ingredients: 5 cup King Arthur High-Gluten Flour; 1 tbsp honey; 1 tsp instant yeast; 2 tbsp olive oil; 1.75 cup water; 1.5 cup 1 1/2 to 2 cups Parmesan cheese; 0 each Parmesan cheese; 0 each fresh arugula

Charlotte Rutledge · kingarthurbaking.com · 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

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

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 cheese—
saltfresh arugula—

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 prosciutto0.25 lb · 113g
over cheese1 shallot

Pizza Lab

Baker's percentages

Process

Ingredients (8)

Toppings (4)