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Tomato-Onion Phyllo Dough Pizza
Unknown · tasteofhome.com · 2018 · 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
454g
Cheese
113g
Dough weight
—
Process
Bake temp
375°F / 191°C
Bake time
20-25 min
Oven
home standard
Surface
stone
Ingredients (4)
- cheese othergrated Parmesan cheese7 tbsp
- cheese mozzarellashredded part-skim mozzarella cheese1 cup · 113g
- sauce tomatoplum tomatoes1 lb · 453.6g
- saltSalt and pepper to taste—
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebutter5 tbsp · 71g
- over cheese14 sheets phyllo dough
- over cheesethinly sliced onion1 cup · 200g
- over cheese1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano1 tsp · 0.5g
- over cheeseminced fresh thyme or 1/4 teaspoon dried thyme1 tsp · 4.2g