Roasted garlic pumpkin, sage and ricotta spelt pizza
Lucy Nunes · taste.com.au · 2015 · Original
Style not identified
DietVegetarian. Not vegan: grated mozzarella, greek natural yoghourt. Reviewed: mozzarella; yoghurt.
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
250g
Water
n/a
Hydration
n/a
Salt
n/a
Yeast
n/a
Oil
0%
Sauce
125g
Cheese
165g
Dough weight
250g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
428°F / 220°C
Bake time
10 to 12 min
Oven
home standard
Surface
stone
Ingredients (5)
- oilm extra-virgin olive oiln/a
- flourspelt flour250g
- saltm saltn/a
- sauce tomatoTomato Passata125 ml · 125g
- cheese mozzarellagrated mozzarella165 ml · 165g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesepumpkin600g
- over cheesechopped sage20 ml · 20g
- over cheesearlic cloves
- over cheesem baking powder
- over cheeseGreek Natural Yoghourt312 1/2 ml · 313g
- over cheeseBaby rocket
Keep exploring
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