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Spinach Ricotta Pizza With Fresh Tomato Puree
sofie-a-toast · food.com · 2014 · 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
—
Cheese
151g
Dough weight
27g
Process
Bake temp
500°F / 260°C
Bake time
5-5 min
Oven
home standard
Surface
stone
Ingredients (4)
- sauce tomato4 ripe medium-large tomatoes—
- oilolive oil2 tbsp · 27.2g
- cheese other1/3-1/2 cup ricotta cheese0.3333333333333333 cup · 37.7g
- cheese mozzarellashredded mozzarella cheese1 cup · 113g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 pizza dough
- over cheesearlic cloves
- over cheesefresh spinach6 oz · 170.1g
- post bakefresh basil0.25 cup · 6g