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Smoky aubergine pizza
Nadiya Hussain · bbc.co.uk · 2023 · 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
500g
Water
—
Hydration
—
Salt
1.2%
Yeast
1.40%
Oil
3.6%
Sauce
—
Cheese
150g
Dough weight
535g
Process
Bake temp
428°F / 220°C
Bake time
40-60 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 cloves—
- cheese other2 x 150g/5½oz burrata2 oz · 150g
- oil/⅓ pint vegetable or olive oil—
- saltpinch of salt—
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