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Prawn & prosciutto pizza with pesto
Michelle Southan · taste.com.au · 2011 · 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
163g
Cheese
200g
Dough weight
—
Process
Bake temp
446°F / 230°C
Bake time
10-10 min
Oven
home standard
Surface
stone
Ingredients (3)
- sauce tomatobought pizza sauce82.5 ml · 82.5g
- cheese otherfresh ricotta200g
- sauce tomatosemi-dried tomatoes80g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese6 slices prosciutto
- over cheesereen prawns
- over cheese2 x30cm pizza bases
- over cheesebaby spinach150g
- over cheesePesto
- post bakeFresh basil leaves