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Flatbread Dough
DailyInspiration · food.com · 2011 · 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
309g
Water
237g
Hydration
76.6%
Salt
1.0%
Yeast
2.20%
Oil
2.9%
Sauce
—
Cheese
—
Dough weight
565g
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (6)
- waterboiling water1 cup · 237g
- yeastactive dry yeast2.25 tsp · 6.8g
- flourwarm water0.25 cup · 59.3g
- flourall-purpose flour2 cup · 250g
- saltsalt0.5 tsp · 3g
- oilolive oil2 tsp · 9g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseyellow cornmeal0.3333333333333333 cup · 66.7g
- over cheesecooking spray