Prosciutto, pear and rocket pizzas

Name: Prosciutto, pear and rocket pizzas
Cook time: 15 min
Ingredients: 250 ml pizza cheese; 375 ml plain flour; 7 each 7g sachet instant dry yeast; 0 each Large pinch of caster sugar; 36.4 each m extra virgin olive oil; 165 each m warm water

Kim Coverdale · taste.com.au · 2017 · 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

625g

Water

—

Hydration

—

Salt

—

Yeast

1.12%

Oil

—

Sauce

—

Cheese

—

Dough weight

632g

Process

Bake temp

428°F / 220°C

Bake time

10-15 min

Oven

home standard

Surface

stone

Ingredients (6)

flourpizza cheese250 ml · 250g
flourplain flour375 ml · 375g
yeast7g sachet instant dry yeast7g
sugarLarge pinch of caster sugar—
oilm extra virgin olive oil—
flourm warm water—

Toppings (4)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

over cheesetub fig and walnut paste150g
over cheesethinly sliced prosciutto150g
over cheese1 large pear
over cheesebaby rocket60g

Pizza Lab

Baker's percentages

Process

Ingredients (6)

Toppings (4)