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Artichoke Ricotta Flatbread.
Unknown · halfbakedharvest.com · 2016 · 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
226g
Dough weight
85g
Process
Bake temp
450°F / 232°C
Bake time
8-10 min
Oven
home standard
Surface
stone
Ingredients (6)
- cheese otherfresh whole milk ricotta cheese1.5 cup · 169.5g
- sugarhoney + more fore serving if desired1 tbsp · 12.5g
- cheese otherfresh shaved parmesan cheese0.5 cup · 56.5g
- sauce tomatocrushed red pepper flakes )—
- oilolive oil0.3333333333333333 cup · 72.7g
- saltsalt—
Toppings (8)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesehomemade or store bought pizza dough0.5 lb · 226.8g
- post bakefresh basil2 tbsp · 3g
- over cheesemarinated artichokes8 oz · 226.8g
- over cheesefresh mortadella or prosciutto )6 oz · 170.1g
- post bakefresh arugula3 cup · 600g
- over cheesefresh chives1 tbsp · 12.5g
- over cheesejuice + zest of 1 lemon
- over cheeseapple cider vinegar2 tsp · 8.4g