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Pear, prosciutto and brie pizza
Sarah Hobbs · 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
20g
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
100g
Dough weight
20g
Process
Bake temp
464°F / 240°C
Bake time
1-2 min
Oven
home standard
Surface
stone
Ingredients (3)
- oilm olive oil—
- cheese mozzarellagrated mozzarella100g
- flourfresh lemon thyme leaves20 ml · 20g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese2 corella pears
- over cheese2 bunches asparagus
- over cheese1/3 quantity pizza dough
- over cheese8 slices prosciutto
- over cheesebrie200g
- over cheesebaby rocket leaves20g