← All pizzas
Cheesy Flatbread
wicked cook 46 · food.com · 2009 · 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
313g
Water
119g
Hydration
—
Salt
1.9%
Yeast
0.96%
Oil
—
Sauce
—
Cheese
38g
Dough weight
444g
Process
Bake temp
500°F / 260°C
Bake time
10-15 min
Oven
home standard
Surface
stone
Bulk
0.08333333333333333h
Ingredients (7)
- waterwarm water0.5 cup · 118.5g
- egg dough4 egg whites—
- saltsalt1 tsp · 6g
- sugargranulated sugar1 tsp · 4.2g
- yeastactive dry yeast1 tsp · 3g
- flourall-purpose flour2.5 cup · 312.5g
- cheese othergrated romano cheese or 1/3 cup parmesan cheese0.3333333333333333 cup · 37.7g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesedried thyme1 tsp · 4.2g
- over cheesepoppy seed1 tbsp · 12.5g
- over cheesesesame seeds1 tbsp · 12.5g