Piadina (Italian Flatbread)
foodandwine.com · 2022 · Original
Flatbreadinferred from the title
DietNot vegetarian: guanciale option; ghee.
Against 5,130 pizza recipes
Flatbread style, 68% hydration: wetter than 52% 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
521g
Water
356g
Hydration
68.3%
Salt
3.5%
Yeast
n/a
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
951g
Process
Bake temp
n/a
Bake time
2 min
Oven
home standard
Surface
stone
Cold ferment
24h
Bulk
3h
Ingredients (6)
- flourwhite whole-wheat flour3 1/2 cup · 397g
- flour.75 cup semola rimacinata flour124g
- oil.25 cup extra-virgin olive oiln/a
- yeast.25 cup sourdough starter discard56.7g
- saltplus 1 tsp. flaky sea salt1 tbsp · 18g
- waterwarm water1 1/2 cup · 356g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- post bakeGhee or thinly sliced guanciale
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 68% hydration and 3.5% 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 68% 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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