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Eggplant and lamb pizzas
Michelle Noerianto · taste.com.au · 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
125g
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
83g
Cheese
100g
Dough weight
125g
Process
Bake temp
392°F / 200°C
Bake time
5-7 min
Oven
home standard
Surface
stone
Ingredients (5)
- sauce tomatopizza sauce82.5 ml · 82.5g
- cheese otherfeta100g
- oilm olive oil—
- flourbaby rocket125 ml · 125g
- flourm basil pesto—
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese8 x 12cm pizza bases
- over cheesejar marinated artichoke hearts170g
- over cheeseeggplant360g
- over cheeselamb backstrap150g