Pesto & prosciutto pizza

Name: Pesto & prosciutto pizza
Cook time: 12 min
Ingredients: 600 each 00 flour; 7 each 7g sachet dry yeast; 2.5 each m caster sugar; 18.2 each m extra virgin olive oil; 260 each pasta sauce; 125 each tomato; 200 each fior di latte cheese or 8 bocconcini; 250 ml basil leaves

Valli Little · taste.com.au · 2012 · 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

850g

Water

—

Hydration

—

Salt

—

Yeast

0.82%

Oil

—

Sauce

385g

Cheese

200g

Dough weight

857g

Process

Bake temp

428°F / 220°C

Bake time

10-12 min

Oven

home standard

Surface

stone

Ingredients (8)

flour00 flour600g
yeast7g sachet dry yeast7g
sugarm caster sugar—
oilm extra virgin olive oil—
sauce tomatopasta sauce260g
sauce tomatotomato125g
cheese mozzarellafior di latte cheese or 8 bocconcini200g
flourbasil leaves250 ml · 250g

Toppings (2)

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

over cheese8 thin prosciutto slices
over cheesepesto90g

Pizza Lab

Baker's percentages

Process

Ingredients (8)

Toppings (2)