Colin's prosciutto, pineapple and mozzarella pizza
Colin Fassnidge & Louise Fulton Keats · taste.com.au · 2016 · Original
Style not identified
DietNot vegetarian: prosciutto slices.
Against 5,130 pizza recipes
Its dough did not parse to grams, so it is matched to other recipes by style and toppings.
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
500g
Water
n/a
Hydration
n/a
Salt
n/a
Yeast
1.40%
Oil
0%
Sauce
n/a
Cheese
110g
Dough weight
507g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
464°F / 240°C
Bake time
8 to 10 min
Oven
home standard
Surface
stone
Ingredients (10)
- waterlukewarm watern/a
- oilm extra virgin olive oiln/a
- yeastdried yeast2 tsp · 7g
- sugarm raw caster sugarn/a
- flourbread and pizza plain flour500g
- salt1⁄2.40 gm fine cooking saltn/a
- flourFine semolinan/a
- sauce tomatoTomato Passatan/a
- cheese mozzarella6 fresh buffalo mozzarella110g
- oilExtra virgin olive oiln/a
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesefinely chopped fresh rosemary leaves20 ml · 20g
- over cheesefinely chopped fresh sage leaves20 ml · 20g
- over cheesechopped fresh pineapple225g
- over cheese16 prosciutto slices
- post bakeSmall fresh basil leaves
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