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Pizza rustica
Liz Macri · 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
600g
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
660g
Dough weight
600g
Process
Bake temp
356°F / 180°C
Bake time
45-45 min
Oven
home standard
Surface
stone
Ingredients (7)
- flourplain flour600g
- saltm sea salt—
- watericed water—
- 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 oregano62.5 ml · 62.5g
- over cheese6 eggs