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Swiss Chard and Ricotta Cornmeal Crust Pizza
BakinBaby · food.com · 2011 · Original
Style not identified
DietNot vegetarian: bacon.
Against 5,130 pizza recipes
Its dough did not parse to grams, so it is matched to other recipes by style and toppings.
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
313g
Water
356g
Hydration
n/a
Salt
2.4%
Yeast
n/a
Oil
17.4%
Sauce
n/a
Cheese
226g
Dough weight
774g
Hydration above 95% is almost certainly a cups-to-grams parse error, so this dough sits out the charts.
Process
Bake temp
n/a
Bake time
15 min
Oven
home standard
Surface
stone
Ingredients (10)
- saltsea salt & freshly ground black peppern/a
- cheese otherricotta cheese1 cup · 113g
- cheese otherparmesan cheese1/2 cup · 56.5g
- cheese mozzarellamozzarella cheese1/2 cup · 56.5g
- yeast1 package active dry yeast35.4g
- waterwarm water1 1/2 cup · 356g
- flourall-purpose flour2 1/2 cup · 313g
- oilolive oil1/4 cup · 54.5g
- dairy doughmilk2 tsp · 8.4g
- saltsalt1 1/4 tsp · 7.5g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 bunch swiss chard340g
- over cheese4 slices bacon
- over cheesearlic cloves
- over cheesered pepper flakes1 tsp · 4.2g
- over cheesecornmeal1 1/2 cup · 300g
Keep exploring
Do something with it
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- 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, this one included.
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