Pumpkin and zucchini pizza with basil dressing recipe
taste.com.au · 2019 · Original
Style not identified
DietVegetarian. Not vegan: tub smooth ricotta, grated mozzarella, finely grated parmesan.
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
1000g
Water
n/a
Hydration
n/a
Salt
n/a
Yeast
0.70%
Oil
0%
Sauce
n/a
Cheese
875g
Dough weight
1007g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
428°F / 220°C
Bake time
12 to 15 min
Oven
home standard
Surface
stone
Ingredients (10)
- oilOlive oil sprayn/a
- yeast2 x 7g sachets dried yeast7g
- flourwhite bread flour1000 ml · 1000g
- sugarm caster sugarn/a
- saltm sea saltn/a
- waterm warm watern/a
- oilm extra virgin olive oiln/a
- cheese othertub smooth ricotta500g
- cheese mozzarellagrated mozzarella250 ml · 250g
- cheese otherfinely grated parmesan125 ml · 125g
Toppings (7)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesekent pumpkin400g
- over cheese2 red onions
- over cheese2 zucchini
- post bakefresh basil leaves165 ml · 165g
- over cheesearlic clove
- over cheeseroasted unsalted cashews40 ml · 40g
- over cheesewhite wine vinegar2 tsp · 8.4g
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