Pesto, prosciutto & bocconcini pizza

Name: Pesto, prosciutto & bocconcini pizza
Cook time: 15 min
Ingredients: 125 each warm water; 2 tsp dried yeast; 2.5 each m caster sugar; 225 each plain flour; 18.2 each m olive oil; 0 each Olive oil spray; 125 each Napoletana pasta sauce; 20 each m bought pesto

Kim Meredith · 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

225g

Water

—

Hydration

—

Salt

—

Yeast

3.11%

Oil

—

Sauce

—

Cheese

—

Dough weight

232g

Process

Bake temp

428°F / 220°C

Bake time

12-15 min

Oven

home standard

Surface

stone

Ingredients (8)

waterwarm water—
yeastdried yeast2 tsp · 7g
sugarm caster sugar—
flourplain flour225g
oilm olive oil—
oilOlive oil spray—
sauce tomatoNapoletana pasta sauce—
flourm bought pesto—

Toppings (3)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

over cheese6 thin slices prosciutto
over cheese2 small fresh bocconcini70g
over cheeseBaby rocket leaves

Pizza Lab

Baker's percentages

Process

Ingredients (8)

Toppings (3)