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Phyllo Pizza With Fresh Tomatoes and Feta Cheese
Heirloom · food.com · 2008 · 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
104g
Dough weight
—
Process
Bake temp
400°F / 204°C
Bake time
15-15 min
Oven
home standard
Surface
stone
Ingredients (5)
- sauce tomato1 large tomatoes—
- cheese otherparmesan cheese0.25 cup · 28.3g
- cheese otherfeta cheese0.6666666666666666 cup · 75.3g
- saltsea salt—
- oilolive oil—
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese6 sheets phyllo dough
- post bake12 leaves fresh basil
- over cheesefresh ground black pepper
- post bakefresh basil