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<span class="fn">Cheesy Baked Eggplant Pizza
Lindsay Ostrom · pinchofyum.com · 2011 · 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
245g
Cheese
113g
Dough weight
150g
Process
Bake temp
500°F / 260°C
Bake time
5-8 min
Oven
home standard
Surface
stone
Ingredients (3)
- egg doughegg whites0.75 cup · 150g
- sauce tomatotomato sauce1 cup · 245g
- cheese mozzarellashredded or sliced mozzarella cheese1 cup · 113g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 large unpeeled eggplant
- over cheeseseasoned bread crumbs1 cup · 200g
- over cheesetoppings: fresh spinach