Prosciutto, rocket & tomato pizza

Name: Prosciutto, rocket & tomato pizza
Cook time: 7 min
Ingredients: 150 each buffalo mozzarella; 0 each Extra virgin olive oil; 25 each parmesan cheese; 10 each 10 cherry tomatoes; 500 ml wild rocket leaves; 350 each strong flour; 5 each m caster sugar; 7 each 7g packet dried instant yeast; 36.4 each m olive oil

Valli Little · 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

850g

Water

—

Hydration

—

Salt

—

Yeast

0.82%

Oil

—

Sauce

—

Cheese

175g

Dough weight

857g

Process

Bake temp

392°F / 200°C

Bake time

7-7 min

Oven

home standard

Surface

stone

Ingredients (9)

cheese mozzarellabuffalo mozzarella150g
oilExtra virgin olive oil—
cheese otherparmesan cheese25g
sauce tomato10 cherry tomatoes—
flourwild rocket leaves500 ml · 500g
flourstrong flour350g
flourm caster sugar—
yeast7g packet dried instant yeast7g
oilm olive oil—

Toppings (1)

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

over cheese8 slices prosciutto

Pizza Lab

Baker's percentages

Process

Ingredients (9)

Toppings (1)