Ricotta Fritta Pizza
Pizza Today · pizzatoday.com · Original
Neapolitanas labeled by the source
DietNot vegetarian: diced ham. Reviewed: diced ham; ricotta; eggs.
Against 5,130 pizza recipes
Neapolitan style, one of 207 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
Neapolitan (Naples, Campania): thin flexible base, puffy leoparded cornicione, ~90s at ~900F, fior di latte or bufala, crushed raw tomato
Tradition: 55 to 70% hydration · 800 to 950°F bake
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake details not stated on the source page.
Ingredients (4)
- cheese other¾ cup of superfine ricotta3/4 cup · 185g
- cheese other¼ cup Parmesan1/4 cup · 25g
- salt½ teaspoon salt1/2 tsp · 3g
- cheese mozzarellashredded or diced mozzarella provolone blend4 oz · 113g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese3 eggs
- over cheese½ teaspoon granular garlic1/2 tsp · 2.1g
- over cheese¼ teaspoon black pepper1/4 tsp · 1.1g
- over cheesediced ham3 oz · 85g
- over cheesediced roasted red pepper3 oz · 85g
- over cheesechopped cooked spinach4 oz · 113g
Keep exploring
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Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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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, with the Neapolitan group marked.
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