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Pizza with pesto and prosciutto
Christine Sheppard · 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
—
Cheese
—
Dough weight
—
Process
Bake temp
482°F / 250°C
Bake time
15-15 min
Oven
home standard
Surface
stone
Ingredients (3)
- flourm prepared basil pesto—
- sauce tomato1 punnet cherry tomatoes—
- oilOlive oil spray—
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese2 prepared plain pizza bases
- over cheesebocconcini200g
- over cheesemarinated artichokes125g
- over cheeseprosciutto100g