Prosciutto and rocket pizza
Kim Meredith · taste.com.au · 2009 · 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
500g
Water
n/a
Hydration
n/a
Salt
n/a
Yeast
1.60%
Oil
0%
Sauce
n/a
Cheese
100g
Dough weight
508g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
428°F / 220°C
Bake time
15 to 20 min
Oven
home standard
Surface
stone
Ingredients (5)
- cheese mozzarellagrated light mozzarella cheese100g
- flourplain flour500 ml · 500g
- yeast8g sachet dried yeast8g
- oilm olive oiln/a
- waterm warm watern/a
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeselow-fat hommus dip125 ml · 125g
- over cheesethinly sliced prosciutto100g
- over cheesetorn rocket leaves750 ml · 750g
- over cheesem lemon juice
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
Do something with it
- Scale this doughSet a flour weight and ball count and get every ingredient in grams.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, this one included.
Or browse all 5130 pizza recipes.