Authentic Piadina (Italian Flatbread)
feelingfoodish.com · 2023 · Original
Flatbreadinferred from the title
DietVegan. 5 ingredients checked.
Against 5,130 pizza recipes
Flatbread style, 47% hydration: drier than 92% of the 1,480 doughs that parse.
Flatbread (Generic): flatbread-only titles: a topped bread with no pizza claim (naan, lavash, grilled flatbread, restaurant 'flatbread')
Tradition: 400 to 500°F bake
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
237g
Hydration
47.4%
Salt
1.2%
Yeast
n/a
Oil
14.5%
Sauce
n/a
Cheese
n/a
Dough weight
816g
Process
Bake temp
n/a
Bake time
1 to 3 min
Oven
home standard
Surface
stone
Ingredients (4)
- flourall-purpose flour4 cup · 500g
- waterroom temperature water1 cup · 237g
- oilolive oil1/3 cup · 72.7g
- salttable salt1 tsp · 6g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebaking powder1 1/2 tsp · 6.3g
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 47% hydration and 1.2% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 47% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Flatbread group marked.
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