Pizza rustica
Liz Macri · taste.com.au · 2012 · Original
Style not identified
DietNot vegetarian: sliced prosciutto, sliced ham, pepperoni and 1 more. Reviewed: prosciutto; ham; pepperoni; mortadella.
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
n/a
Oil
0%
Sauce
n/a
Cheese
660g
Dough weight
600g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
356°F / 180°C
Bake time
45 min
Oven
home standard
Surface
stone
Ingredients (7)
- flourplain flour600g
- saltm sea saltn/a
- watericed watern/a
- cheese otherfresh ricotta400g
- cheese mozzarellamozzarella100g
- cheese otherprovolone100g
- cheese othercoarsely grated pecorino60g
Toppings (8)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebutter300g
- over cheese3 eggs
- over cheesesliced prosciutto200g
- over cheesesliced ham150g
- over cheesepepperoni150g
- over cheesemortadella150g
- over cheesechopped fresh oregano62 1/2 ml · 62.5g
- over cheese6 eggs
Keep exploring
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