← All pizzas
Pizza with bocconcini, prosciutto & rocket
Alison Adams · 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
—
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
440g
Cheese
30g
Dough weight
—
Process
Bake temp
482°F / 250°C
Bake time
8-8 min
Oven
home standard
Surface
stone
Ingredients (2)
- sauce tomato1 x 440g bought pizza base with tomato paste440g
- cheese othershaved parmesan30g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese5 bocconcini
- over cheesepitted black olives80g
- over cheesebaby rocket leaves80g
- over cheese7 thin slices prosciutto