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Prosciutto and roasted vegetable pizza
Donna Boyle · 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
—
Cheese
63g
Dough weight
—
Process
Bake temp
428°F / 220°C
Bake time
10-10 min
Oven
home standard
Surface
stone
Ingredients (2)
- sauce tomatom tomato paste—
- cheese otheror Mil Lel pizza cheese62.5 ml · 62.5g
Toppings (7)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 quantity gluten-free pizza dough
- over cheeseprosciutto120g
- over cheesecapsicum50g
- over cheeseeggplant50g
- over cheeseartichoke hearts50g
- over cheesekalamata olives62.5 ml · 62.5g
- over cheesedried mixed herbs1 tsp · 4.2g