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Sara's Apple & Ricotta Pizza
Sara 76 · food.com · 2008 · 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
600g
Water
237g
Hydration
—
Salt
0.3%
Yeast
1.18%
Oil
2.3%
Sauce
200g
Cheese
250g
Dough weight
888g
Process
Bake temp
392°F / 200°C
Bake time
10-10 min
Oven
home standard
Surface
stone
Ingredients (9)
- flourflour3 cup · 600g
- yeast1 package active dry yeast7.1g
- saltsalt0.25 tsp · 1.5g
- sugarsugar1 tsp · 4.2g
- waterwarm water1 cup · 237g
- oillight olive oil1 tbsp · 13.6g
- sauce tomatoapplesauce1 cup · 200g
- cheese otherricotta cheese250g
- sugarbrown sugar2 tbsp · 25g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 can pie apples440g
- over cheesesultana0.5 cup · 100g
- over cheesecinnamon1 tsp · 4.2g