Prosciutto and cheese pizza
Curtis Stone · taste.com.au · 2013 · Original
Style not identified
DietNot vegetarian: thin slices prosciutto.
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
375g
Water
n/a
Hydration
n/a
Salt
n/a
Yeast
0.80%
Oil
0%
Sauce
400g
Cheese
313g
Dough weight
378g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
536°F / 280°C
Bake time
10 min
Oven
home standard
Surface
stone
Ingredients (11)
- waterm lukewarm watern/a
- sugarm Caster Sugarn/a
- yeastDry Yeast1 tsp · 3g
- flourBrand Plain Flour375 ml · 375g
- saltm saltn/a
- oilm extra virgin olive oiln/a
- oilOlive oiln/a
- sauce tomato1/2 x 400g can Brand Italian Diced Tomatoes400g
- sauce tomato3 cloves garlicn/a
- cheese otherParmesan Cheese Shredded125 ml · 125g
- cheese mozzarellaMozzarella Cheese Shredded125 ml · 125g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseKent pumpkin370g
- over cheesebaby rocket80g
- over cheeseBrand Dried Thyme1 tsp · 4.2g
- over cheesem Brand Dijon Mustard
- over cheeseBrand Red Wine Vinegar40 ml · 40g
- over cheese6 thin slices Prosciutto
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