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Grilled Pineapple and Prosciutto Flatbread
Unknown · allrecipes.com · 2021 · 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
188g
Water
119g
Hydration
63.2%
Salt
1.6%
Yeast
1.60%
Oil
21.8%
Sauce
—
Cheese
—
Dough weight
353g
Process
Bake temp
500°F / 260°C
Bake time
2-3 min
Oven
home standard
Surface
stone
Cold ferment
8h
Ingredients (6)
- waterwarm water0.5 cup · 118.5g
- flourall-purpose flour1.5 cup · 187.5g
- yeastactive dry yeast1 tsp · 3g
- saltkosher salt0.5 tsp · 3g
- oilolive oil2 tbsp · 27.2g
- saltflaky sea salt to taste—
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese0.25 small fresh pineapple
- over cheesesliced prosciutto2 oz · 56.7g
- over cheesefresh tarragon leaves1 tbsp · 12.5g
- over cheesefreshly ground black pepper to taste