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Potato, prosciutto and Brussels sprouts pizza
Katrina Woodman · taste.com.au · 2014 · 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
20g
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
—
Dough weight
20g
Process
Bake temp
428°F / 220°C
Bake time
12-14 min
Oven
home standard
Surface
stone
Ingredients (4)
- sauce tomatoarlic clove—
- oilClassic Flavour Intensity Extra Virgin Olive Oil—
- flourm lemon juice—
- flourwhite balsamic vinegar20 ml · 20g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese2 wholemeal pizza bases
- over cheeseDesiree potatoes250g
- over cheesebaby brussels sprouts250g
- over cheeseprosciutto150g
- over cheesehazelnuts45g