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Ham and artichoke pizza
Jan Purser & 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
—
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
1140g
Cheese
100g
Dough weight
—
Process
Bake temp
428°F / 220°C
Bake time
10-10 min
Oven
home standard
Surface
stone
Ingredients (5)
- oilOlive oil—
- waterwater—
- egg dough1 egg—
- sauce tomatocarton pizza sauce1140g
- cheese mozzarellacoarsely grated light mozzarella100g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesepkt gluten-free375g
- over cheese1 x 100g pkt fat-free fine sliced leg ham100g
- over cheesecan artichoke hearts400g
- over cheese1 bunch rocket