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Piadine Romagnole (Italian Flatbread)
Artandkitchen · food.com · 2012 · 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
700g
Water
—
Hydration
—
Salt
0.4%
Yeast
—
Oil
10.7%
Sauce
—
Cheese
—
Dough weight
778g
Process
Bake temp
500°F / 260°C
Bake time
3-4 min
Oven
home standard
Surface
stone
Ingredients (5)
- flourflour500g
- oilolive oil75 ml · 75g
- saltsalt0.5 tsp · 3g
- flourmilk100 ml · 100g
- flourwater100 ml · 100g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebaking soda1 tsp · 4.2g