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Pan-Grilled Flatbread
Unknown · americastestkitchen.com · 2007 · 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
318g
Water
237g
Hydration
74.5%
Salt
2.8%
Yeast
—
Oil
4.3%
Sauce
—
Cheese
—
Dough weight
636g
Process
Bake temp
500°F / 260°C
Bake time
12-15 min
Oven
home standard
Surface
stone
Ingredients (8)
- yeast1 package dry active yeast—
- waterwater1 cup · 237g
- oilolive oil1 tbsp · 13.6g
- sugargranulated sugar2 tsp · 8.4g
- dairy doughplain yogurt0.25 cup · 50g
- salttable salt1.5 tsp · 9g
- flourwhole-wheat flour0.5 cup · 64g
- flourbread flour2 cup · 254g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesesesame seeds2 tbsp · 25g