Gluten-free mushroom and ricotta sweet potato pizza slab
Claire Brookman · taste.com.au · 2016 · Original
Style not identified
DietVegetarian. Not vegan: grated pizza cheese, 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
750g
Water
n/a
Hydration
n/a
Salt
n/a
Yeast
0.93%
Oil
0%
Sauce
125g
Cheese
265g
Dough weight
757g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
446°F / 230°C
Bake time
10 min
Oven
home standard
Surface
stone
Ingredients (8)
- yeast7g sachet dry yeast7g
- sugarm caster sugarn/a
- flourchickpea flour250 ml · 250g
- flourgluten-free bread flour500 ml · 500g
- oilm extra virgin olive oiln/a
- cheese othergrated pizza cheese165 ml · 165g
- sauce tomatogrape tomatoes125g
- cheese otherfresh ricotta100g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseorange sweet potato300g
- over cheesedried oregano1 tsp · 0.5g
- over cheesebaby spinach50g
- over cheesebutton mushrooms100g
- over cheesepitted kalamata olives62 1/2 ml · 62.5g
- over cheeseroasted capsicum strips62 1/2 ml · 62.5g
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