Colin's prosciutto, pineapple and mozzarella pizza

Name: Colin's prosciutto, pineapple and mozzarella pizza
Cook time: 10 min
Ingredients: 325 each lukewarm water; 36.4 each m extra virgin olive oil; 2 tsp dried yeast; 10 each m raw caster sugar; 500 each bread and pizza plain flour; 1 each 1⁄2.40 gm fine cooking salt; 20 ml finely chopped fresh rosemary leaves; 20 ml finely chopped fresh sage leaves; 0 each Fine semolina; 185 each Tomato Passata; 6 each 6 fresh buffalo mozzarella; 0 each Extra virgin olive oil

Colin Fassnidge & Louise Fulton Keats · taste.com.au · 2016 · 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

540g

Water

—

Hydration

—

Salt

—

Yeast

1.30%

Oil

—

Sauce

—

Cheese

110g

Dough weight

547g

Process

Bake temp

464°F / 240°C

Bake time

5-10 min

Oven

home standard

Surface

stone

Ingredients (12)

waterlukewarm water—
oilm extra virgin olive oil—
yeastdried yeast2 tsp · 7g
flourm raw caster sugar—
flourbread and pizza plain flour500g
salt1⁄2.40 gm fine cooking salt—
flourfinely chopped fresh rosemary leaves20 ml · 20g
flourfinely chopped fresh sage leaves20 ml · 20g
flourFine semolina—
sauce tomatoTomato Passata—
cheese mozzarella6 fresh buffalo mozzarella110g
oilExtra virgin olive oil—

Toppings (5)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

over cheesechopped fresh pineapple225g
over cheese16 prosciutto slices
over cheeseFinely chopped fresh sage leaves
over cheeseFinely chopped fresh rosemary leaves
post bakeSmall fresh basil leaves

Pizza Lab

Baker's percentages

Process

Ingredients (12)

Toppings (5)