New York-Style Spinach and Ricotta Pizza

Name: New York-Style Spinach and Ricotta Pizza
Cook time: 12 min
Ingredients: 0 each unbleached bread flour; 2 tbsp extra virgin olive oil; 0.5 cup tomato sauce; 0.5 tbsp parmesan cheese; 2 cup shredded mozzarella cheese; 0.3333333333333333 cup ricotta cheese; 3 each 3 roma tomatoes

2Bleu · food.com · 2009 · Original

New York (asserted)

New York (New York City): foldable slice, low-moisture mozzarella (Grande is canonical), cooked red sauce, thin puff at rim

Style norms: 58–65% hydration · 500–650°F bake (this recipe: 550°F)

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

123g

Cheese

264g

Dough weight

27g

Process

Bake temp

550°F / 288°C

Bake time

8-12 min

Oven

home standard

Surface

stone

Ingredients (7)

flourunbleached bread flour—
oilextra virgin olive oil2 tbsp · 27.2g
sauce tomatotomato sauce0.5 cup · 122.5g
cheese otherparmesan cheese0.5 tbsp
cheese mozzarellashredded mozzarella cheese2 cup · 226g
cheese otherricotta cheese0.3333333333333333 cup · 37.7g
sauce tomato3 roma tomatoes—

Toppings (3)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

over cheese1 new york-style pizza dough425.3g
over cheesefresh Baby Spinach1.5 cup · 300g
over cheeseminced garlic0.5 tsp · 2.1g

Pizza Lab

Baker's percentages

Process

Ingredients (7)

Toppings (3)