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Lefse (Norwegian Potato Flatbread)
PJ Hamel · kingarthurbaking.com · 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
53g
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
—
Dough weight
85g
Process
Bake temp
375°F / 191°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Cold ferment
12h
Ingredients (4)
- flourplus 4 teaspoons King Arthur Unbleached All-Purpose Flour0.3333333333333333 cup · 53g
- dairy doughmilk or heavy cream2 tbsp · 28g
- saltscant 3/4 teaspoon table salt—
- sugargranulated sugar1 tsp · 4.2g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesepeeled1.75 cup · 269g
- over cheesebutter2 tbsp · 28g