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Flammkuchen con cebolla morada, queso de cabra y pera: receta fácil de la exquisita pizza alemana
Liliana Fuchs · directoalpaladar.com · 2016 · Original
Style not identified
DietNot vegetarian: jamón cocido. Reviewed: jamon cocido; creme fraiche.
Against 5,130 pizza recipes
Its dough did not parse to grams, so it is matched to other recipes by style and toppings.
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
300g
Water
n/a
Hydration
n/a
Salt
1.7%
Yeast
5.00%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
320g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
482°F / 250°C
Bake time
n/a
Oven
home standard
Surface
stone
Ingredients (8)
- waterAguan/a
- yeastLevadura fresca de panadería15g
- flourHarina de fuerza150g
- flourHarina de repostería100g
- flourHarina de centeno integral50g
- salt5g Sal5g
- oilAceite de oliva virgen extran/a
- saltSaln/a
Toppings (7)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese2g Tomillo seco2g
- over cheeseCrème fraîche
- over cheese1count Peras
- over cheese1count Cebolla morada
- over cheeseJamón cocido100g
- over cheeseQueso de cabra80g
- over cheesePimienta negra molida
Keep exploring
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