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Eggplant, Pesto, and Goat Cheese Pizza
Unknown · foodandwine.com · 2017 · 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
—
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
220g
Dough weight
107g
Process
Bake temp
450°F / 232°C
Bake time
12-12 min
Oven
home standard
Surface
stone
Ingredients (4)
- oilolive oil7.5 tbsp · 102g
- saltsalt0.75 tsp · 4.5g
- cheese othermild goat cheese6 oz · 170.1g
- cheese othergrated Parmesan0.5 cup · 50g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 1 1/2- to 2-pound eggplant1 lb · 453.6g
- over cheesestore-bought or homemade pizza dough1 lb · 453.6g
- over cheese3 cloves garlic
- over cheesefresh-ground black pepper0.5 tsp · 2.1g
- over cheesestore-bought or homemade pesto0.5 cup · 100g