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Chargrilled zucchini and ricotta pizza
Sarah Hobbs · taste.com.au · 2009 · Original
other (asserted)
Baker's percentages
Flour
600g
Water
0g
Hydration
—
Salt
—
Yeast
1.17%
Oil
—
Sauce
—
Cheese
350g
Dough weight
607g
Process
Bake temp
464°F / 240°C
Bake time
1-2 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (9)
- waterwarm water375 each · 0g
- yeastdried yeast2 tsp · 7g
- sugarPinch of caster sugar0 each · 0g
- flourplain flour600 each · 600g
- saltm salt2.4 each · 0g
- oilolive oil60 each · 0g
- oilm olive oil18.2 each · 0g
- cheese mozzarellagrated mozzarella100 each · 100g
- cheese otherfresh ricotta250 each · 250g
Toppings (4)
- over cheese1 large green zucchini
- over cheese1 large yellow zucchini
- over cheesegreen olive tapenade70g
- over cheesefresh rosemary sprigs62.5g