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Ricotta, pumpkin and prosciutto pizzas
Kerrie Sun · taste.com.au · 2009 · 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
—
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
500g
Dough weight
—
Process
Bake temp
392°F / 200°C
Bake time
3-4 min
Oven
home standard
Surface
stone
Ingredients (3)
- saltm no added salt tomato paste—
- cheese otherfresh low-fat ricotta cheese500g
- flourm basil pesto—
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesejap pumpkin500g
- over cheese4 large rounds Lebanese bread
- over cheese6 slices prosciutto
- over cheese1/2 small lemon
- over cheesesmall basil leaves62.5 ml · 62.5g