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Mini Eggplant Crust Pizzas
seesko · food.com · 2008 · 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
50g
Cheese
57g
Dough weight
21g
Process
Bake temp
425°F / 218°C
Bake time
6-8 min
Oven
home standard
Surface
stone
Ingredients (4)
- oilolive oil4 tsp · 18g
- saltsalt0.5 tsp · 3g
- sauce tomatopasta sauce0.25 cup · 50g
- cheese mozzarellapart-skim mozzarella cheese0.5 cup · 56.5g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 eggplant
- over cheeseground black pepper0.125 tsp · 0.5g