Stuffed Flatbreads
americastestkitchen.com · 2022 · Original
Flatbreadinferred from the title
DietNot vegetarian: thinly sliced prosciutto di parma, lard.
Against 5,130 pizza recipes
Flatbread style, 47% hydration: drier than 95% 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. Hydration counts the water in this dough's milk or beer (about 88% and 92% of their weight), as bakers do.
Flour
283g
Liquid, as water
132g
Hydration
46.6%
Salt
1.1%
Yeast
n/a
Oil
0%
Sauce
n/a
Cheese
340g
Dough weight
436g
Process
Bake temp
n/a
Bake time
1 to 3 min
Oven
home standard
Surface
stone
Ingredients (5)
- flourall-purpose flour2 cup · 283g
- salt½ teaspoon salt1/2 tsp · 3g
- dairy dough¾ cup whole milk3/4 cup · 150g
- cheese otherthinly sliced Prosciutto di Parma6 oz · 170g
- cheese mozzarellamozzarella cheese6 oz · 170g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese¼ teaspoon baking soda1/4 tsp · 1.1g
- over cheeselard1 tbsp · 12.5g
- post bakebaby arugula2 oz · 57g
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 47% 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 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.
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