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Stuffed Flatbreads
Unknown · americastestkitchen.com · 2022 · 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
283g
Water
—
Hydration
—
Salt
1.1%
Yeast
—
Oil
—
Sauce
—
Cheese
340g
Dough weight
436g
Process
Bake temp
500°F / 260°C
Bake time
1-3 min
Oven
home standard
Surface
stone
Ingredients (5)
- flourall-purpose flour2 cup · 283g
- salt½ teaspoon salt0.5 tsp · 3g
- dairy dough¾ cup whole milk0.75 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 soda0.25 tsp · 1.1g
- over cheeselard1 tbsp · 12.5g
- post bakebaby arugula2 oz · 57g