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Pear Prosciutto Pizza
Unknown · seasonsandsuppers.ca · 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
794g
Cheese
113g
Dough weight
5g
Process
Bake temp
500°F / 260°C
Bake time
30-45 min
Oven
home standard
Surface
stone
Ingredients (6)
- oilextra virgin olive oil1 tsp · 4.5g
- sauce tomatocanned whole tomatoes28 oz · 793.8g
- saltSalt and freshly ground pepper—
- sugarbrown sugar—
- cheese othergoat cheese0.5 cup · 56.5g
- cheese mozzarellamozzarella cheese0.5 cup · 56.5g
Toppings (10)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesePizza dough1 lb · 453.6g
- over cheese1 clove garlic
- over cheesedried oregano leaves1 tsp · 0.5g
- over cheesedried basil leaves1 tsp · 0.5g
- over cheesered wine0.25 cup · 50g
- over cheesebalsamic vinegar0.25 cup · 50g
- over cheese1 large pear
- over cheese3 slices prosciutto
- post bakeFresh baby arugula
- over cheeseRed Wine Balsamic Glaze