Pizza With Zucchini Spirals, Pistachio Pesto, Cherry Tomatoes, & Taleggio Cheese
Deborah · italianfoodforever.com · 2019 · Original
Style not identified
DietVegetarian. Not vegan: shredded mozzarella cheese, taleggio cheese.
Against 5,130 pizza recipes
Its dough did not parse to grams, so it is matched to other recipes by style and toppings.
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
800g
Water
119g
Hydration
n/a
Salt
n/a
Yeast
n/a
Oil
0%
Sauce
490g
Cheese
339g
Dough weight
919g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
500°F / 260°C
Bake time
15 to 20 min
Oven
home standard
Surface
stone
Ingredients (10)
- flourPizza Flour2 cup · 400g
- flourSpelt Flour2 cup · 400g
- yeastInstant Yeastn/a
- water1/2 to 3/4 Cup Warm Water1/2 cup · 119g
- saltFine Sea Saltn/a
- oilOlive Oiln/a
- saltSalt &n/a
- cheese mozzarellaShredded Mozzarella Cheese2 cup · 226g
- cheese otherTaleggio Cheese4 oz · 113g
- sauce tomatoHalved Ripe Cherry Tomatoes2 cup · 490g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseDry White Wine1/2 cup · 100g
- post bakeFresh Basil Leaves1 cup · 24g
- over cheeseUnsalted1/4 cup · 72g
- over cheese1 Large Garlic Clove
- over cheese2 Small to Medium Sized Zucchini Cut Into Spirals
- over cheeseChopped Pistachios1/2 cup · 100g
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