Piadina (Italian Flatbread)
allrecipes.com · 2019 · Original
Flatbreadinferred from the title
DietNot vegetarian: lard.
Against 5,130 pizza recipes
Flatbread style, 47% hydration: drier than 92% of the 1,480 doughs that parse.
Flatbread (Generic): flatbread-only titles: a topped bread with no pizza claim (naan, lavash, grilled flatbread, restaurant 'flatbread')
Tradition: 400 to 500°F bake
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
250g
Water
119g
Hydration
47.4%
Salt
n/a
Yeast
n/a
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
369g
Process
Bake temp
n/a
Bake time
2 min
Oven
home standard
Surface
stone
Ingredients (3)
- flourall-purpose flour2 cup · 250g
- salt1 pinch saltn/a
- waterwater1/2 cup · 119g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeselard7 tbsp · 87.5g
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 47% hydration and 0.0% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 47% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Flatbread group marked.
Or browse all 5130 pizza recipes.