Pizza With Zucchini Spirals, Pistachio Pesto, Cherry Tomatoes, & Taleggio Cheese

Name: Pizza With Zucchini Spirals, Pistachio Pesto, Cherry Tomatoes, & Taleggio Cheese
Cook time: 7 min
Ingredients: 2 cup Pizza Flour; 2 cup Spelt Flour; 1 each Instant Yeast; 0.5 cup 1/2 to 3/4 Cup Warm Water; 2 each Fine Sea Salt; 2 each Olive Oil; 0 each Salt &amp; 2 cup Shredded Mozzarella Cheese; 4 oz Taleggio Cheese; 2 cup Halved Ripe Cherry Tomatoes

Deborah · italianfoodforever.com · 2019 · 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

800g

Water

119g

Hydration

—

Salt

—

Yeast

—

Oil

—

Sauce

490g

Cheese

339g

Dough weight

919g

Process

Bake temp

500°F / 260°C

Bake time

5-7 min

Oven

home standard

Surface

stone

Ingredients (10)

flourPizza Flour2 cup · 400g
flourSpelt Flour2 cup · 400g
yeastInstant Yeast—
water1/2 to 3/4 Cup Warm Water0.5 cup · 118.5g
saltFine Sea Salt—
oilOlive Oil—
saltSalt &amp—
cheese mozzarellaShredded Mozzarella Cheese2 cup · 226g
cheese otherTaleggio Cheese4 oz · 113.4g
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 Wine0.5 cup · 100g
post bakeFresh Basil Leaves1 cup · 24g
over cheeseUnsalted0.25 cup · 72g
over cheese1 Large Garlic Clove
over cheese2 Small to Medium Sized Zucchini Cut Into Spirals
over cheeseChopped Pistachios0.5 cup · 100g

Pizza Lab

Baker's percentages

Process

Ingredients (10)

Toppings (6)