Fresh bocconcini and prosciutto pizza
Sarah Hobbs · taste.com.au · 2009 · Original
Pita Pizzainferred from the title
DietNot vegetarian: prosciutto.
Against 5,130 pizza recipes
Pita Pizza style, one of 80 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
Pita Pizza (Generic): pita bread used as the base; no dough is made
Tradition: 400 to 450°F bake (this recipe: 392°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake temp
392°F / 200°C
Bake time
7 to 8 min
Oven
home standard
Surface
stone
Ingredients (4)
- sauce tomatopizza saucen/a
- cheese mozzarellamozzarella100g
- sauce tomato1 vine-ripened tomaton/a
- oilm extra virgin olive oiln/a
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebaby salted capers20 ml · 20g
- over cheesered wine vinegar20 ml · 20g
- over cheesebaby rocket leaves80g
- over cheese8 balls bocconcini
- over cheese8 slices prosciutto
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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- See what hydration doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, with the Pita Pizza group marked.
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