Pear, gorgonzola & proscuitto pizza

Name: Pear, gorgonzola & proscuitto pizza
Cook time: 25 min
Ingredients: 1.8 each m honey; 1 tsp dry yeast; 115 each plain flour; 0 each Salt & freshly ground pepper; 9.2 each m olive oil; 60 each gorgonzola

Gemma Purcell · 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

115g

Water

—

Hydration

—

Salt

—

Yeast

2.61%

Oil

—

Sauce

—

Cheese

60g

Dough weight

118g

Process

Bake temp

464°F / 240°C

Bake time

25-25 min

Oven

home standard

Surface

stone

Ingredients (6)

sugarm honey—
yeastdry yeast1 tsp · 3g
flourplain flour115g
saltSalt & freshly ground pepper—
oilm olive oil—
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

Pizza Lab

Baker's percentages

Process

Ingredients (6)

Toppings (3)