Italian Flatbreads (Piadine)
americastestkitchen.com · 2019 · Original
Flatbreadinferred from the title
DietVegan. 5 ingredients checked.
Against 5,130 pizza recipes
Flatbread style, 63% hydration: drier than 64% 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
283g
Water
178g
Hydration
62.8%
Salt
1.1%
Yeast
n/a
Oil
14.4%
Sauce
n/a
Cheese
n/a
Dough weight
505g
Process
Bake temp
n/a
Bake time
0.1 min
Oven
home standard
Surface
stone
Ingredients (4)
- flourall-purpose flour2 cup · 283g
- salttable salt1/2 tsp · 3g
- oilvegetable oil3 tbsp · 40.8g
- waterwater3/4 cup · 178g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebaking powder3/4 tsp · 3.2g
Keep exploring
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Do something with it
- Scale this doughStart from 63% hydration and 1.1% 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 63% 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.
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