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Smoky aubergine pizza
Nadiya Hussain · bbc.co.uk · 2023 · Original
Style not identified
DietNot vegetarian: anchovy fillets.
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
500g
Water
n/a
Hydration
n/a
Salt
1.2%
Yeast
1.40%
Oil
3.6%
Sauce
n/a
Cheese
150g
Dough weight
535g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
428°F / 220°C
Bake time
40 to 60 min
Oven
home standard
Surface
stone
Ingredients (9)
- flour/1lb 2oz strong white bread flour500g
- yeast7g/⅓oz fast-action yeast7 oz · 7g
- sugarsugar1 tsp · 4.2g
- saltsalt1 tsp · 6g
- oilolive oil4 tsp · 18g
- sauce tomatoarlic clovesn/a
- cheese other2 x 150g/5½oz burrata2 oz · 150g
- oil/⅓ pint vegetable or olive oiln/a
- saltpinch of saltn/a
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 large aubergines
- over cheeseground cumin1 tbsp · 12.5g
- over cheese6 anchovy fillets
- over cheesemayonnaise3 tbsp · 37.5g
- over cheesechilli powder2 tsp · 8.4g
- over cheeselarge handful fresh coriander
Keep exploring
Do something with it
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- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, this one included.
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