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Ham, bocconcini and roast tomato pizza
Cynthia Black · taste.com.au · 2010 · 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
250g
Cheese
75g
Dough weight
—
Process
Bake temp
356°F / 180°C
Bake time
15-20 min
Oven
home standard
Surface
stone
Ingredients (5)
- oilm olive oil—
- sauce tomatomini roma tomatoes250g
- sauce tomatopizza sauce—
- cheese mozzarellacoarsely grated mozzarella50g
- cheese othercoarsely grated parmesan25g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese3 small red onions
- over cheese2 plain bought pizza bases220g
- over cheeseleg ham100g
- over cheese1 x 180g ctn bocconcini180g
- over cheesekalamata olives50g