Prosciutto, pear and rocket pizzas
Kim Coverdale · taste.com.au · 2017 · Original
Style not identified
DietNot vegetarian: thinly sliced 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
1.87%
Oil
0%
Sauce
n/a
Cheese
250g
Dough weight
382g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
428°F / 220°C
Bake time
10 to 15 min
Oven
home standard
Surface
stone
Ingredients (6)
- cheese otherpizza cheese250 ml · 250g
- flourplain flour375 ml · 375g
- yeast7g sachet instant dry yeast7g
- sugarLarge pinch of caster sugarn/a
- oilm extra virgin olive oiln/a
- waterm warm watern/a
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
Keep exploring
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Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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