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Swiss Chard and Ricotta Cornmeal Crust Pizza
BakinBaby · food.com · 2011 · 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
313g
Water
356g
Hydration
113.8%
Salt
2.4%
Yeast
—
Oil
17.4%
Sauce
—
Cheese
226g
Dough weight
774g
Process
Bake temp
500°F / 260°C
Bake time
3-3 min
Oven
home standard
Surface
stone
Ingredients (10)
- saltsea salt & freshly ground black pepper—
- cheese otherricotta cheese1 cup · 113g
- cheese otherparmesan cheese0.5 cup · 56.5g
- cheese mozzarellamozzarella cheese0.5 cup · 56.5g
- yeast1 package active dry yeast35.4g
- waterwarm water1.5 cup · 355.5g
- flourall-purpose flour2.5 cup · 312.5g
- oilolive oil0.25 cup · 54.5g
- dairy doughmilk2 tsp · 8.4g
- saltsalt1.25 tsp · 7.5g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 bunch swiss chard340.2g
- over cheese4 slices bacon
- over cheesearlic cloves
- over cheesered pepper flakes1 tsp · 4.2g
- over cheesepizza dough
- over cheesecornmeal1.5 cup · 300g