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Pumpkin and prosciutto pizza
Katrina Woodman · taste.com.au · 2012 · 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
40g
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
115g
Dough weight
40g
Process
Bake temp
392°F / 200°C
Bake time
15-15 min
Oven
home standard
Surface
stone
Ingredients (4)
- oilm olive oil—
- flourpizza sauce40 ml · 40g
- cheese mozzarellagrated mozzarella40g
- cheese otherfresh ricotta75g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebutternut pumpkin350g
- over cheese30cm bought pizza base
- over cheesesliced prosciutto100g