Pesto, prosciutto & bocconcini pizza
Kim Meredith · taste.com.au · 2009 · Original
Style not identified
DietNot vegetarian: thin slices 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
225g
Water
n/a
Hydration
n/a
Salt
n/a
Yeast
3.11%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
232g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
428°F / 220°C
Bake time
12 to 15 min
Oven
home standard
Surface
stone
Ingredients (7)
- waterwarm watern/a
- yeastdried yeast2 tsp · 7g
- sugarm caster sugarn/a
- flourplain flour225g
- oilm olive oiln/a
- oilOlive oil sprayn/a
- sauce tomatoNapoletana pasta saucen/a
Toppings (4)
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 cheesem bought pesto
- over cheeseBaby rocket leaves
Keep exploring
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