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Eggplant Parmigiana with Margherita® Pepperoni
Unknown · allrecipes.com · 2013 · Original
Neapolitan (aspirational)
Neapolitan (Naples, Campania): thin flexible base, puffy leoparded cornicione, ~90s at ~900F, fior di latte or bufala, crushed raw tomato
Style norms: 55–70% hydration · 800–950°F bake (this recipe: 350°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.
Flour
—
Water
60g
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
400g
Cheese
504g
Dough weight
115g
Process
Bake temp
350°F / 177°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (5)
- oilOlive oil as needed0.25 cup · 54.5g
- waterwater4 tbsp · 60g
- cheese otherfreshly grated Parmigiano-Reggiano0.5 cup · 50g
- sauce tomatomarinara sauce2 cup · 400g
- cheese mozzarellafresh mozzarella1 lb · 453.6g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese2 eggplants453.6g
- over cheese4 eggs
- over cheeseseasoned bread crumbs4.5 cup · 900g
- post bake1 bunch fresh basil leaves
- over cheesedeli-sliced Margherita® pepperoni8 oz · 226.8g