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Gluten-free mushroom and ricotta sweet potato pizza slab
Claire Brookman · taste.com.au · 2016 · 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
915g
Water
—
Hydration
—
Salt
—
Yeast
0.77%
Oil
—
Sauce
125g
Cheese
100g
Dough weight
922g
Process
Bake temp
446°F / 230°C
Bake time
4-5 min
Oven
home standard
Surface
stone
Ingredients (8)
- yeast7g sachet dry yeast7g
- flourm caster sugar—
- flourchickpea flour250 ml · 250g
- flourgluten-free bread flour500 ml · 500g
- oilm extra virgin olive oil—
- flourgrated 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 olives62.5 ml · 62.5g
- over cheeseroasted capsicum strips62.5 ml · 62.5g