Prosciutto, rocket & tomato pizza
Valli Little · taste.com.au · 2009 · Original
Style not identified
DietNot vegetarian: 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
350g
Water
n/a
Hydration
n/a
Salt
n/a
Yeast
2.00%
Oil
0%
Sauce
n/a
Cheese
175g
Dough weight
357g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
392°F / 200°C
Bake time
7 min
Oven
home standard
Surface
stone
Ingredients (8)
- cheese mozzarellabuffalo mozzarella150g
- oilExtra virgin olive oiln/a
- cheese otherparmesan cheese25g
- sauce tomato10 cherry tomatoesn/a
- flourstrong flour350g
- sugarm caster sugarn/a
- yeast7g packet dried instant yeast7g
- oilm olive oiln/a
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese8 slices prosciutto
- over cheesewild rocket leaves500 ml · 500g
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.