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Rustic Olive Flatbread
Charlotte Rutledge · 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
300g
Water
227g
Hydration
75.7%
Salt
2.0%
Yeast
1.50%
Oil
8.3%
Sauce
—
Cheese
—
Dough weight
584g
Process
Bake temp
400°F / 204°C
Bake time
30-45 min
Oven
home standard
Surface
stone
Bulk
2h
Ingredients (7)
- flour2 1/2 to 2 3/4 cups King Arthur Unbleached All-Purpose Flour2.5 cup · 300g
- yeastinstant yeast1.5 tsp · 4.5g
- salttable salt1 tsp · 6g
- dairy doughKing Arthur Baker's Special Dry Milk or nonfat dry milk3 tbsp · 21g
- oilolive oil2 tbsp · 25g
- waterwater1 cup · 227g
- saltflaky sea salt—
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesedrained0.25 cup · 35g
- over cheeseKing Arthur Easy Roll Dough Improver2 tbsp · 18g
- over cheese1 clove garlic
- over cheesefresh oregano2 tsp · 1g