Chargrilled zucchini and ricotta pizza

Name: Chargrilled zucchini and ricotta pizza
Cook time: 2 min
Ingredients: 375 each warm water; 2 tsp dried yeast; 0 each Pinch of caster sugar; 600 each plain flour; 2.4 each m salt; 60 each olive oil; 18.2 each m olive oil; 100 each grated mozzarella; 250 each fresh ricotta

Sarah Hobbs · taste.com.au · 2009 · 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

600g

Water

—

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

Ingredients (9)

waterwarm water—
yeastdried yeast2 tsp · 7g
sugarPinch of caster sugar—
flourplain flour600g
saltm salt—
oilolive oil—
oilm olive oil—
cheese mozzarellagrated mozzarella100g
cheese otherfresh ricotta250g

Toppings (4)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

over cheese1 large green zucchini
over cheese1 large yellow zucchini
over cheesegreen olive tapenade70g
over cheesefresh rosemary sprigs62.5 ml · 62.5g

Pizza Lab

Baker's percentages

Process

Ingredients (9)

Toppings (4)