Piadine Romagnole (Italian Flatbread)
Artandkitchen · food.com · 2012 · Original
Flatbreadinferred from the title
DietVegetarian. Not vegan: milk.
Against 5,130 pizza recipes
Flatbread style, one of 259 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
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. Hydration counts the water in this dough's milk or beer (about 88% and 92% of their weight), as bakers do.
Flour
500g
Liquid, as water
188g
Hydration
n/a
Salt
0.6%
Yeast
n/a
Oil
15.0%
Sauce
n/a
Cheese
n/a
Dough weight
778g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake details not stated on the source page.
Ingredients (5)
- flourflour500g
- oilolive oil75 ml · 75g
- saltsalt1/2 tsp · 3g
- dairy doughmilk100 ml · 100g
- waterwater100 ml · 100g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebaking soda1 tsp · 4.2g
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
Do something with it
- Scale this doughSet a flour weight and ball count and get every ingredient in grams.
- 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 doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, with the Flatbread group marked.
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