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Greek Flatbread
Sackville · food.com · 2003 · 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
800g
Water
—
Hydration
—
Salt
0.8%
Yeast
0.88%
Oil
3.4%
Sauce
—
Cheese
—
Dough weight
840g
Process
Bake temp
475°F / 246°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (5)
- flourstrong white bread flour500g
- flourwarm water300 ml · 300g
- yeastpowdered yeast7g
- saltsalt1 tsp · 6g
- oilolive oil2 tbsp · 27.2g