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Fresh bocconcini and prosciutto pizza
Sarah Hobbs · taste.com.au · 2009 · 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
40g
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
100g
Dough weight
40g
Process
Bake temp
392°F / 200°C
Bake time
7-8 min
Oven
home standard
Surface
stone
Ingredients (6)
- sauce tomatopizza sauce—
- cheese mozzarellamozzarella100g
- sauce tomato1 vine-ripened tomato—
- flourbaby salted capers20 ml · 20g
- oilm extra virgin olive oil—
- flourred wine vinegar20 ml · 20g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese4 x 20cm-diameter wholemeal pita bread
- over cheesebaby rocket leaves80g
- over cheese8 balls bocconcini
- over cheese8 slices prosciutto