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How to make flatbread
Patrick Ryan · bbc.co.uk · 2012 · 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
250g
Water
2835g
Hydration
—
Salt
1.2%
Yeast
—
Oil
21.8%
Sauce
—
Cheese
—
Dough weight
3142g
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (4)
- flour/9oz strong bread flour250g
- salt½ tsp salt0.5 tsp · 3g
- oilolive oil4 tbsp · 54.4g
- water/3½fl oz warm water100 oz · 2835g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese½ tsp coriander seeds0.5 tsp · 2.1g
- over cheese½ tsp smoked paprika0.5 tsp · 2.1g