Pesto & prosciutto pizza
Valli Little · taste.com.au · 2012 · Original
Style not identified
DietNot vegetarian: thin prosciutto slices.
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
600g
Water
n/a
Hydration
n/a
Salt
n/a
Yeast
1.17%
Oil
0%
Sauce
385g
Cheese
200g
Dough weight
607g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
428°F / 220°C
Bake time
10 to 12 min
Oven
home standard
Surface
stone
Ingredients (7)
- flour00 flour600g
- yeast7g sachet dry yeast7g
- sugarm caster sugarn/a
- oilm extra virgin olive oiln/a
- sauce tomatopasta sauce260g
- sauce tomatotomato125g
- cheese mozzarellafior di latte cheese or 8 bocconcini200g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese8 thin prosciutto slices
- over cheesepesto90g
- over cheesebasil leaves250 ml · 250g
Keep exploring
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