Socca Pizza with Summer Squash and Feta
Cookie and Kate · cookieandkate.com · 2014 · Original
Farinatainferred from the title
DietVegetarian. Possibly vegan: one line could not be resolved (feta named only in title).
Against 5,130 pizza recipes
Farinata style, one of 4 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
Farinata (Liguria / Nice): unleavened chickpea-flour batter baked in an oiled pan; no wheat, no yeast
Tradition: 450 to 550°F bake (this recipe: 425°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
120g
Water
237g
Hydration
n/a
Salt
n/a
Yeast
n/a
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
357g
Hydration above 95% is almost certainly a cups-to-grams parse error, so this dough sits out the charts.
Process
Bake temp
425°F / 218°C
Bake time
8 to 10 min
Oven
home standard
Surface
stone
Ingredients (6)
- flourchickpea flour1 cup · 120g
- waterwater1 cup · 237g
- oil¼n/a
- cheese mozzarella½n/a
- oil1 small zucchini and/or yellow squashn/a
- oilSmall handful sun-dried tomatoesn/a
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 to 2 garlic cloves
- over cheese5 pitted Kalamata olives
- over cheese1 small sprig fresh thyme
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, with the Farinata group marked.
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