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Quinoa, prosciutto and mushroom pizza
Alison Adams · taste.com.au · 2015 · 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
50g
Dough weight
—
Process
Bake temp
428°F / 220°C
Bake time
12-12 min
Oven
home standard
Surface
stone
Ingredients (4)
- waterwater—
- egg dough1 egg—
- cheese otherfinely grated parmesan50g
- sauce tomatogluten-free tomato pasta sauce—
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesequinoa100g
- over cheese5 slices gluten-free prosciutto
- over cheesemushrooms3 cup · 600g
- post bakeFresh basil leaves