Prosciutto and cheese pizza

Name: Prosciutto and cheese pizza
Cook time: 12 min
Ingredients: 165 each m lukewarm water; 5 each m Caster Sugar; 1 tsp Dry Yeast; 375 ml Brand Plain Flour; 1.8 each m salt; 18.2 each m extra virgin olive oil; 0 each Olive oil; 40 ml Brand Red Wine Vinegar; 0.5 each 1/2 x 400g can Brand Italian Diced Tomatoes; 3 each 3 cloves garlic; 125 ml Parmesan Cheese Shredded; 125 ml Mozzarella Cheese Shredded

Curtis Stone · taste.com.au · 2013 · 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

665g

Water

—

Hydration

—

Salt

—

Yeast

0.45%

Oil

—

Sauce

400g

Cheese

63g

Dough weight

668g

Process

Bake temp

536°F / 280°C

Bake time

10-12 min

Oven

home standard

Surface

stone

Ingredients (12)

flourm lukewarm water—
flourm Caster Sugar—
yeastDry Yeast1 tsp · 3g
flourBrand Plain Flour375 ml · 375g
saltm salt—
oilm extra virgin olive oil—
oilOlive oil—
flourBrand Red Wine Vinegar40 ml · 40g
sauce tomato1/2 x 400g can Brand Italian Diced Tomatoes400g
sauce tomato3 cloves garlic—
flourParmesan Cheese Shredded125 ml · 125g
flourMozzarella Cheese Shredded125 ml · 125g

Toppings (5)

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 cheese6 thin slices Prosciutto

Pizza Lab

Baker's percentages

Process

Ingredients (12)

Toppings (5)