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Eggplant parmigiana pizza
Louise Pickford & Mary Cadogen · taste.com.au · 2015 · Original
Style not identified
DietVegetarian. Not vegan: ctn buffalo mozzarella, parmesan.
Against 5,130 pizza recipes
Its dough did not parse to grams, so it is matched to other recipes by style and toppings.
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
n/a
Hydration
n/a
Salt
n/a
Yeast
1.68%
Oil
0%
Sauce
400g
Cheese
145g
Dough weight
254g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
482°F / 250°C
Bake time
8 to 10 min
Oven
home standard
Surface
stone
Ingredients (13)
- flourbread and pizza plain flour250g
- yeastinstant dried yeast1 tsp · 4.2g
- saltm saltn/a
- sugarm sugarn/a
- waterwatern/a
- oilm olive oiln/a
- flourSemolinan/a
- sauce tomatoarlic cloven/a
- sauce tomato1/2 x Mutti Polpa Finely Chopped Tomatoes 400g400g
- sugarPinch sugarn/a
- oilextra virgin olive oiln/a
- 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
Keep exploring
Do something with it
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- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, this one included.
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