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Ham and peach pizza
Liz Macri · taste.com.au · 2018 · 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
20g
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
415g
Dough weight
20g
Process
Bake temp
428°F / 220°C
Bake time
15-17 min
Oven
home standard
Surface
stone
Ingredients (4)
- sauce tomatom tomato pasta sauce—
- cheese mozzarellacoarsely grated mozzarella332.5 ml · 332.5g
- cheese othershaved parmesan82.5 ml · 82.5g
- flourbalsamic vinegar20 ml · 20g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese2 x 250g packets fresh pizza dough250g
- over cheeseshaved leg ham150g
- over cheese2 ripe yellow peaches
- over cheesebaby rocket80g
- post bakesmall fresh basil leaves82.5 ml · 82.5g