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Mozzarella pizza with prosciutto & rocket
Michelle Southan · 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
—
Cheese
300g
Dough weight
—
Process
Bake temp
410°F / 210°C
Bake time
10-10 min
Oven
home standard
Surface
stone
Ingredients (3)
- sauce tomatoItalian tomato sauce—
- cheese mozzarellamozzarella300g
- saltSalt & freshly ground black pepper—
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 x 500g pkt rectangular pizza bases500g
- over cheese12 slices prosciutto
- over cheesebaby rocket leaves20g