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Sausage and Ricotta Pizza with Castelvetrano Olives
Unknown · foodandwine.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
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
25g
Cheese
46g
Dough weight
—
Process
Bake temp
500°F / 260°C
Bake time
3-6 min
Oven
home standard
Surface
stone
Bulk
0.06666666666666667h
Ingredients (4)
- flourAll-purpose flour—
- flourSemolina flour—
- sauce tomatoBasic Pizza Sauce2 tbsp · 25g
- cheese otherricotta3 tbsp · 46.2g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 ball Artisan Pizza Dough
- over cheesecooked1 oz · 28.4g
- over cheeseroasted mixed bell peppers1 oz · 28.4g
- over cheeseTorn pitted castelvetrano olives
- post bakeFresh basil leaves