Grilled eggplant and artichoke pizza

Name: Grilled eggplant and artichoke pizza
Cook time: 4 min
Ingredients: 36.4 each m olive oil; 75 each m basil pesto; 165 ml semi-dried tomatoes; 375 ml finely grated mozzarella; 750 ml plain flour; 1.5 each 1 1/2 x 8g sachets instant dry yeast; 3.6 each m salt; 375 each m warm water; 0 each Extra plain flour

Lucy Nunes · taste.com.au · 2013 · 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

1290g

Water

—

Hydration

—

Salt

—

Yeast

0.62%

Oil

—

Sauce

—

Cheese

—

Dough weight

1298g

Process

Bake temp

482°F / 250°C

Bake time

4-4 min

Oven

home standard

Surface

stone

Ingredients (9)

oilm olive oil—
flourm basil pesto—
floursemi-dried tomatoes165 ml · 165g
flourfinely grated mozzarella375 ml · 375g
flourplain flour750 ml · 750g
yeast1 1/2 x 8g sachets instant dry yeast8g
saltm salt—
flourm warm water—
flourExtra plain flour—

Toppings (3)

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

over cheeseeggplant400g
over cheesecan artichoke hearts in brine400g
over cheesebaby rocket50g

Pizza Lab

Baker's percentages

Process

Ingredients (9)

Toppings (3)