Eggplant & haloumi pizza

Name: Eggplant & haloumi pizza
Cook time: 10 min
Ingredients: 0 each Olive oil; 450 each plain flour; 2 tsp dried yeast; 3.6 each m salt; 310 each s lukewarm water; 36.4 each m olive oil; 1 each can Italian diced tomatoes; 1 each arlic clove; 2.25 each m sugar; 0 each Salt & ground black pepper; 20 ml dried oregano

Dimitra Stais · taste.com.au · 2012 · 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

470g

Water

—

Hydration

—

Salt

—

Yeast

1.49%

Oil

—

Sauce

400g

Cheese

—

Dough weight

477g

Process

Bake temp

446°F / 230°C

Bake time

8-10 min

Oven

home standard

Surface

stone

Ingredients (11)

oilOlive oil—
flourplain flour450g
yeastdried yeast2 tsp · 7g
saltm salt—
waters lukewarm water—
oilm olive oil—
sauce tomatocan Italian diced tomatoes400g
sauce tomatoarlic clove—
sugarm sugar—
saltSalt & ground black pepper—
flourdried oregano20 ml · 20g

Toppings (5)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

over cheese1 small red onion
over cheesearlic clove
over cheeseeggplant160g
over cheesehaloumi200g
over cheese16 stuffed green olives

Pizza Lab

Baker's percentages

Process

Ingredients (11)

Toppings (5)