Skillet Pizza with Eggplant and Greens
marthastewart.com · 2015 · Original
Pan Pizzainferred from the title
DietVegetarian. Not vegan: provolone.
Against 5,130 pizza recipes
Pan Pizza style, one of 123 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
Pan Pizza (United States (generic)): cast iron, skillet or sheet pan pizza with no regional claim: oiled pan, fried bottom, thick soft crumb (Pizza Hut pan lineage)
Tradition: 62 to 75% hydration · 450 to 550°F bake
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
344g
Water
n/a
Hydration
n/a
Salt
3.5%
Yeast
0.87%
Oil
35.6%
Sauce
794g
Cheese
340g
Dough weight
481g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
n/a
Bake time
18 min
Oven
home standard
Surface
stone
Bulk
2h
Ingredients (8)
- flourunbleached all-purpose flour2 3/4 cup · 344g
- saltkosher salt2 tsp · 12g
- yeastinstant dry yeast1 tsp · 3g
- oilextra-virgin olive oil1/4 cup · 54.5g
- sauce tomato1 can diced tomatoes794g
- saltKosher salt and freshly ground peppern/a
- saltCoarse saltn/a
- cheese otherprovolone12 oz · 340g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese0.5 small onion
- over cheese1 eggplant340g
- over cheese1 clove garlic
- over cheese1 bunch Swiss chard
- post bakeFresh oregano leaves
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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