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Beetroot and feta filo pizza
Warren Mendes · taste.com.au · 2014 · 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
40g
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
195g
Dough weight
40g
Process
Bake temp
428°F / 220°C
Bake time
10-10 min
Oven
home standard
Surface
stone
Ingredients (4)
- oilolive oil—
- cheese mozzarellamozzarella70g
- cheese otherfeta125g
- flourpine nuts40 ml · 40g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese9 sheets filo pastry
- over cheesepesto130g
- over cheesecooked baby beetroots250g
- over cheeseflat-leaf parsley62.5 ml · 62.5g
- over cheesemint leaves62.5 ml · 62.5g