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Prosciutto, olive, bocconcini & pesto pizza
Amanda Kelly · taste.com.au · 2009 · 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
95g
Cheese
155g
Dough weight
—
Process
Bake temp
392°F / 200°C
Bake time
15-15 min
Oven
home standard
Surface
stone
Ingredients (4)
- sauce tomatotomato paste95g
- cheese other2 x 100g pkts prosciutto parma ham100g
- cheese mozzarellacoarsely grated mozzarella55g
- flourm bought basil pesto—
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese2 pieces Lebanese bread
- over cheesefresh bocconcini180g
- over cheesepitted kalamata olives80g
- over cheeseFreshly ground black pepper
- over cheesebaby spinach leaves40g