Roasted garlic pumpkin, sage and ricotta spelt pizza

Name: Roasted garlic pumpkin, sage and ricotta spelt pizza
Cook time: 12 min
Ingredients: 20 ml chopped sage; 27.3 each m extra-virgin olive oil; 250 each spelt flour; 10 each m baking powder; 0.6 each m salt; 125 ml Tomato Passata; 165 ml grated mozzarella

Lucy Nunes · taste.com.au · 2015 · 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

560g

Water

—

Hydration

—

Salt

—

Yeast

—

Oil

—

Sauce

—

Cheese

—

Dough weight

560g

Process

Bake temp

428°F / 220°C

Bake time

10-12 min

Oven

home standard

Surface

stone

Ingredients (7)

flourchopped sage20 ml · 20g
oilm extra-virgin olive oil—
flourspelt flour250g
flourm baking powder—
saltm salt—
flourTomato Passata125 ml · 125g
flourgrated mozzarella165 ml · 165g

Toppings (4)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

over cheesepumpkin600g
over cheesearlic cloves
over cheeseGreek Natural Yoghourt312.5 ml · 312.5g
over cheeseBaby rocket

Pizza Lab

Baker's percentages

Process

Ingredients (7)

Toppings (4)