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Flatbread with hummus, purple-sprouting broccoli, basil and pomegranate dressing
Frederick Forster · bbc.co.uk · 2020 · 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
500g
Water
8505g
Hydration
—
Salt
2.0%
Yeast
2.00%
Oil
—
Sauce
20g
Cheese
—
Dough weight
16963g
Process
Bake temp
392°F / 200°C
Bake time
5-10 min
Oven
home standard
Surface
stone
Ingredients (8)
- flour/1lb 2oz strong plain flour500g
- salt/⅓oz table salt10 oz · 10g
- yeast/⅓oz instant dried yeast10 oz · 10g
- oil/1fl oz olive oil30 oz · 850.5g
- water/10fl oz water300 oz · 8505g
- sauce tomato/¾oz crushed garlic20 oz · 20g
- saltsalt and freshly ground black pepper—
- oil/5fl oz olive oil150 oz · 4252.5g
Toppings (16)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese/1lb 7oz cooked chickpeas650g
- over cheeselight tahini2 tbsp · 25g
- over cheesepinch ground cumin
- over cheese2 lemons
- over cheese/5½oz liquid from the chickpea can150 oz · 150g
- over cheese10 small purple-sprouting broccoli florets
- over cheesebalsamic vinegar2 tsp · 8.4g
- over cheesepomegranate seeds2 tbsp · 25g
- over cheeseood-quality black olives
- over cheeseood-quality green olives
- over cheese½ red onion
- over cheese2 small figs
- over cheesefinely chopped fresh dill1 tbsp · 12.5g
- over cheese20 basil leaves
- over cheesefinely chopped flat-leaf parsley1 tbsp · 1.5g
- over cheese1 lemon