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Zeeva22 Eggplant Stromboli
Rita1652 · food.com · 2010 · 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
82g
Cheese
—
Dough weight
—
Process
Bake temp
500°F / 260°C
Bake time
25-25 min
Oven
home standard
Surface
stone
Ingredients (2)
- cheese mozzarellaleftover eggplant parmesan cheese—
- sauce tomatotomato sauce0.3333333333333333 cup · 81.7g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesepizza dough