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Rieska (Finnish Flatbread)
Susan Reid · 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
233g
Water
—
Hydration
—
Salt
2.6%
Yeast
—
Oil
—
Sauce
—
Cheese
—
Dough weight
604g
Process
Bake temp
500°F / 260°C
Bake time
15-17 min
Oven
home standard
Surface
stone
Ingredients (5)
- flourKing Arthur Pumpernickel Flour*1 cup · 113g
- flourKing Arthur Unbleached All-Purpose Flour1 cup · 120g
- salttable salt1 tsp · 6g
- sugargranulated sugar2 tbsp · 25g
- dairy doughbuttermilk1.5 cup · 340g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseold-fashioned rolled oats*0.5 cup · 45g
- over cheesebaking powder2 tsp · 8.4g
- over cheesebaking soda0.5 tsp · 2.1g
- over cheeseunsalted butter4 tbsp · 57g