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Perfect pesto, tomato and prosciutto pizzas
Coles · taste.com.au · 2016 · 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
750g
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
—
Dough weight
750g
Process
Bake temp
392°F / 200°C
Bake time
10-20 min
Oven
home standard
Surface
stone
Ingredients (4)
- flourm sundried tomato pesto—
- sauce tomato1 tomato—
- flourMozzarella Cheese Shredded500 ml · 500g
- flourbaby rocket leaves250 ml · 250g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese2 pizza bases
- over cheese12 slices prosciutto