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Ricotta and avocado pizzas
Valli Little & Warren Mendes · taste.com.au · 2014 · 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
40g
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
200g
Cheese
250g
Dough weight
40g
Process
Bake temp
482°F / 250°C
Bake time
10-10 min
Oven
home standard
Surface
stone
Ingredients (5)
- sauce tomatoarlic cloves—
- oilolive oil—
- cheese otherricotta250g
- sauce tomatosemi-dried tomatoes200g
- flouroregano leaves40 ml · 40g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese2 woodfired pizza bases
- over cheese1 large avocado
- over cheeseJuice of 1 lemon
- over cheesepesto90g