Chargrilled zucchini and ricotta pizza
Sarah Hobbs · taste.com.au · 2009 · Original
Style not identified
DietVegetarian. Not vegan: grated mozzarella, fresh ricotta.
Against 5,130 pizza recipes
Its dough did not parse to grams, so it is matched to other recipes by style and toppings.
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
n/a
Hydration
n/a
Salt
n/a
Yeast
1.17%
Oil
0%
Sauce
n/a
Cheese
350g
Dough weight
607g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
464°F / 240°C
Bake time
12 to 15 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (9)
- waterwarm watern/a
- yeastdried yeast2 tsp · 7g
- sugarPinch of caster sugarn/a
- flourplain flour600g
- saltm saltn/a
- oilolive oiln/a
- oilm olive oiln/a
- 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 1/2 ml · 62.5g
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