Finger eggplant and zucchini pizza

Name: Finger eggplant and zucchini pizza
Cook time: 15 min
Ingredients: 2 tsp dried yeast; 2.5 each m caster sugar; 185 each water; 60 each olive oil; 300 each plain flour; 2.4 each m sea salt; 18.2 each m olive oil; 1 each arlic clove; 400 each can diced tomatoes; 100 each goat's cheese

Sarah Hobbs · taste.com.au · 2009 · 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

300g

Water

—

Hydration

—

Salt

—

Yeast

2.33%

Oil

—

Sauce

400g

Cheese

100g

Dough weight

307g

Process

Bake temp

428°F / 220°C

Bake time

12-15 min

Oven

home standard

Surface

stone

Ingredients (10)

yeastdried yeast2 tsp · 7g
sugarm caster sugar—
waterwater—
oilolive oil—
flourplain flour300g
saltm sea salt—
oilm olive oil—
sauce tomatoarlic clove—
sauce tomatocan diced tomatoes400g
cheese othergoat's cheese100g

Toppings (5)

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

over cheese1 brown onion
over cheesewhite wine
over cheese2 zucchini
over cheese4 finger eggplants
over cheeseolive80g

Pizza Lab

Baker's percentages

Process

Ingredients (10)

Toppings (5)