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Pizza with Fresh Figs, Ricotta, Thyme, and Honey
Unknown · marthastewart.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
—
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
28g
Dough weight
13g
Process
Bake temp
500°F / 260°C
Bake time
13-15 min
Oven
home standard
Surface
stone
Ingredients (4)
- cheese otherfresh ricotta cheese0.25 cup · 28.3g
- saltSalt and pepper—
- oilOlive oil—
- sugarhoney1 tbsp · 12.5g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseLarge-Batch Whole-Wheat Pizza Dough
- over cheeseFresh thyme
- over cheese3 sliced fresh figs