4 pizzas
Parmigiana
- Hydration
- 65%
- Dough ball
- 250g
- Fermentation
- 49h
- Salt
- 2.8%
- Bake
- 60–90 sec
- Oven
- Wood-fired oven
- Makes
- 4pizzas
- Active time
- 30min
Ingredients
- Dough ball PizzaLovers house dough 65%, cold-fermented 48 h
- 250 g
- Peeled San Marzano tomatoes, crushed by hand
- 70 g
- Fior di latte, diced and drained
- 70 g
- Aubergine, salted and fried in slices patted dry on paper
- 60 g
- Parmigiano reggiano, grated
- 12 g
- Fresh basil after baking
- 3.0 g
- Extra virgin olive oil
- 6.0 g
Total dough471 g
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Scale up or down — the yeast is recalculated automatically.
Method
- Take the dough balls out of the fridge 2–3 hours before baking and let them sit covered at room temperature.
- Preheat the oven well in advance: 45–60 minutes for a steel in a home oven, 20–30 minutes for a gas oven, longer for a wood oven. Measure the floor with an IR thermometer — you want around 450 °C (840 °F).
- Stretch the ball by hand from the centre outward on a semola-floured surface. Never touch the outer two centimetres.
- Salt the aubergine slices for 30 minutes, pat them dry and fry them golden in a little oil.
- Let them drain on paper – they should not glisten with oil when they go on.
- Slide the pizza in and bake for 60–90 seconds. Turn it two or three times so the crust colours evenly.
- Let the pizza rest for a few seconds, add anything meant to go on after the oven, and serve straight away.
Parmigiana di melanzane as a pizza: aubergine, tomato, parmesan and basil. The aubergine must be salted and fried first, or it soaks up all the oil on the pizza instead.
outside AVPN – a regional Italian pizza; the disciplinare does not cover it.
Topping order
- Tomato sauce
- Fior di latte
- Aubergine slices
- Parmigiano
- Olive oil
Common mistakes
- Unsalted aubergine, which turns bitter and spongy.
- Aubergine fried in too much oil, which makes the base greasy.
- Parmesan put straight on the dough, where it burns.
Tips
- Grill the aubergine instead of frying it for less fat and more smokiness.
- Add the basil after the oven; otherwise it burns against the dry parmesan.
Variations
- With smoked provola for a heartier version.
- Without mozzarella – just tomato, aubergine and parmesan.
Recalculate the recipe
Want a different number of pizzas, a different ball weight or a different time in the fridge? The calculator is prefilled with this recipe’s values.
Open the calculator with the Parmigiana settings
Read more
- Neapolitan pizza dough – the full recipe and the why behind it
- Melanzane
- Topping order – what goes on when
- Ortolana
