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Greek Phyllo Pizza
Poppy · food.com · 2003 · 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
—
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
678g
Dough weight
55g
Process
Bake temp
500°F / 260°C
Bake time
25-30 min
Oven
home standard
Surface
stone
Ingredients (4)
- oilolive oil0.25 cup · 54.5g
- cheese mozzarellamozzarella cheese4 cup · 452g
- sauce tomato3 medium tomatoes—
- cheese otherfeta cheese2 cup · 226g
Toppings (10)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseonions2 cup · 400g
- over cheese3 cloves garlic
- over cheese3 packages frozen spinach283.5g
- post bakefresh basil0.5 cup · 12g
- over cheesefresh oregano2 tbsp · 3g
- over cheeselemon juice2 tbsp · 25g
- over cheeseground black pepper1 tsp · 4.2g
- over cheese20 sheets phyllo dough
- over cheesebutter0.5 cup · 113.5g
- over cheesebreadcrumbs1 cup · 200g