Eggplant parmigiana pizza

Name: Eggplant parmigiana pizza
Cook time: 5 min
Ingredients: 250 each bread and pizza plain flour; 1 tsp instant dried yeast; 2.4 each m salt; 2.25 each m sugar; 150 each water; 13.8 each m olive oil; 0 each Semolina; 0.5 each arlic clove; 0.5 each 1/2 x Mutti Polpa Finely Chopped Tomatoes 400g; 0 each Pinch sugar; 60 each extra virgin olive oil; 2 each 2 x 125g ctn buffalo mozzarella; 20 each parmesan

Louise Pickford & Mary Cadogen · taste.com.au · 2015 · 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

250g

Water

—

Hydration

—

Salt

—

Yeast

1.68%

Oil

—

Sauce

400g

Cheese

145g

Dough weight

254g

Process

Bake temp

482°F / 250°C

Bake time

4-5 min

Oven

home standard

Surface

stone

Ingredients (13)

flourbread and pizza plain flour250g
yeastinstant dried yeast1 tsp · 4.2g
saltm salt—
sugarm sugar—
waterwater—
oilm olive oil—
flourSemolina—
sauce tomatoarlic clove—
sauce tomato1/2 x Mutti Polpa Finely Chopped Tomatoes 400g400g
sugarPinch sugar—
oilextra virgin olive oil—
cheese mozzarella2 x 125g ctn buffalo mozzarella125g
cheese otherparmesan20g

Toppings (5)

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

over cheesechopped fresh marjoram or oregano1 tsp · 0.5g
over cheesePinch cayenne pepper
over cheese3 eggplants
over cheesearlic cloves
post bakeHandful fresh basil leaves

Pizza Lab

Baker's percentages

Process

Ingredients (13)

Toppings (5)