We always do 48 servings and use a scale so everything is in metric. It rises beautifully, I add all the spices with my heart, so it's usually quite a bit more garlic and seasonings. We divide it into three large sheet pans, after it has risen, throw a little flour down, roll it out, a sprinkling of cornmeal, add your toppings and toss it in the oven at 400°. Perfect every time.
Yes, yes, yes!! I put my oven on auto cook, set it for 45 minutes and left the house for church.. Came back and the eggplant was perfect and peeled easily... So much easier to peel from the bottom! Quadrupled this recipe, added too much garlic.. and ended up adding the rest of the tahini from the jar (it took a cup, the bar was 15 oz.. so added 7 more oz to temper the heart and ferocity of the 10 extra cloves I put in 🙄) Wooooorth it!
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