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Aubergine & Ricotta Salata Pizza
Gozney · gozney.com · 2025 · 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
80g
Cheese
130g
Dough weight
—
Process
Bake temp
480°F / 249°C
Bake time
4-6 min
Oven
home standard
Surface
stone
Ingredients (5)
- sauce tomatoSan Marzano tomatoes80g
- cheese mozzarellafior di latte100g
- oilA drizzle of olive oil—
- saltA pinch of salt—
- cheese otherricotta salata30g
Toppings (8)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 ball of pizza dough250g
- over cheeseA pinch of fresh oregano leaves
- over cheese1 medium aubergine
- over cheeseCalabrian chilli paste1 tsp · 4.2g
- over cheeseJuice of ½ lemon
- over cheeseZest of 1 lemon
- over cheese1 clove garlic
- over cheeseA squeeze of lemon juice