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Whole Wheat Pizza with Grilled Eggplant
Mary Ann Esposito · ciaoitalia.com · 2012 · Original
Style not identified
DietVegetarian. Not vegan: honey or sugar, fresh mozzarella cut into bits.
Against 5,130 pizza recipes
85% hydration: wetter than 90% of the 1,480 doughs that parse.
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
416g
Water
356g
Hydration
85.5%
Salt
1.4%
Yeast
n/a
Oil
13.1%
Sauce
n/a
Cheese
113g
Dough weight
844g
Process
Bake temp
n/a
Bake time
25 to 30 min
Oven
home standard
Surface
stone
Ingredients (10)
- flourwhole wheat flour1 1/4 cup · 160g
- flourwhite whole wheat flour2 cup · 256g
- saltsalt1 tsp · 6g
- yeast1 package pizza crust yeastn/a
- waterwarm water1 1/2 cup · 356g
- sugarhoney or sugar1 tbsp · 12.5g
- oilFilippo Berio olive oil1 tbsp · 13.6g
- saltSalt and peppern/a
- cheese mozzarellafresh mozzarella cut into bits1 cup · 113g
- oilolive oil3 tbsp · 40.8g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese
- over cheeseTopping
- over cheese1/4 One medium eggplant cut intoinch thick rounds.
- over cheesecleaned mesculin greens2 cup · 400g
- over cheeseof white balsamic vinegar1 1/2 tbsp · 18.8g
- over cheeseIngredients
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Do something with it
- Scale this doughStart from 85% hydration and 1.4% salt, then set your own flour weight and ball count.
- 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 doesWhere 85% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, this one included.
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