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Thin-Crust Pizza with Pumpkin, Cashew Ricotta, and Apple-Fennel Slaw
Unknown · americastestkitchen.com · 2022 · 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
45g
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
—
Dough weight
118g
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (5)
- waterwater3 tbsp · 45g
- salt¼ teaspoon table salt0.25 tsp · 1.5g
- oilextra-virgin olive oil3 tbsp · 40.8g
- salt¾ teaspoon table salt0.75 tsp · 4.5g
- sugarmaple syrup2 tsp · 8.4g
Toppings (13)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese⅔ cup raw cashews0.667 cup · 133.4g
- over cheeselemon juice1.25 tsp · 5.3g
- over cheese1 recipe recipe
- over cheese1 large shallot
- over cheesearlic clove
- over cheesepumpkin pie spice1 tsp · 4.2g
- over cheesecanned unsweetened pumpkin puree1 cup · 200g
- over cheese½ teaspoon pepper0.5 tsp · 2.1g
- over cheeseranny Smith apple
- over cheese1 small fennel bulb1 tbsp · 12.5g
- over cheesecider vinegar1 tbsp · 12.5g
- over cheesewhole-grain mustard1 tsp · 4.2g
- over cheese¼ cup dried cranberries0.25 cup · 50g