Zucchini and Roasted Sweet Corn Provolone Phyllo Pizza with Truffle Oil.

Name: Zucchini and Roasted Sweet Corn Provolone Phyllo Pizza with Truffle Oil.
Cook time: 25 min
Ingredients: 4 tbsp 4-6 tablespoons melted butter or olive oil; 0 each salt and pepper; 6 oz 6-8 ounces provolone cheese; 4 oz 4-8 ounces fresh burratta cheese; 0 each truffle oil )

Unknown · halfbakedharvest.com · 2015 · 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

454g

Dough weight

54g

Process

Bake temp

375°F / 191°C

Bake time

20-25 min

Oven

home standard

Surface

stone

Ingredients (5)

oil4-6 tablespoons melted butter or olive oil4 tbsp · 54.4g
saltsalt and pepper—
cheese other6-8 ounces provolone cheese6 oz · 226.8g
cheese other4-8 ounces fresh burratta cheese4 oz · 226.8g
oiltruffle oil )—

Toppings (6)

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

over cheese30 sheets phyllo dough
over cheesefresh herbs0.3333333333333333 cup · 8g
over cheese1 zucchini
over cheese1 yellow summer squash
over cheese1 ear corn
post bakefresh basil

Pizza Lab

Baker's percentages

Process

Ingredients (5)

Toppings (6)