Pear, gorgonzola & proscuitto pizza
Gemma Purcell · taste.com.au · 2009 · Original
Style not identified
DietNot vegetarian: prosciutto.
Against 5,130 pizza recipes
Its dough did not parse to grams, so it is matched to other recipes by style and toppings.
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
115g
Water
n/a
Hydration
n/a
Salt
n/a
Yeast
2.61%
Oil
0%
Sauce
n/a
Cheese
60g
Dough weight
118g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
464°F / 240°C
Bake time
25 min
Oven
home standard
Surface
stone
Ingredients (6)
- sugarm honeyn/a
- yeastdry yeast1 tsp · 3g
- flourplain flour115g
- saltSalt & freshly ground peppern/a
- oilm olive oiln/a
- cheese othergorgonzola60g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese4 bocconcini
- over cheese1 pear
- over cheeseprosciutto50g
Keep exploring
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