Bocconcini and Tomato Flatbread
seasonsandsuppers.ca · 2018 · Original
Flatbreadinferred from the title
DietVegetarian. Not vegan: bocconcini.
Against 5,130 pizza recipes
Flatbread style, 76% hydration: wetter than 74% of the 1,480 doughs that parse, baked at 400°F, hotter than 24% of recipes that state an oven.
Flatbread (Generic): flatbread-only titles: a topped bread with no pizza claim (naan, lavash, grilled flatbread, restaurant 'flatbread')
Tradition: 400 to 500°F bake (this recipe: 400°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
156g
Water
119g
Hydration
75.8%
Salt
1.9%
Yeast
2.88%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
289g
Process
Bake temp
400°F / 204°C
Bake time
10 min
Oven
home standard
Surface
stone
Bulk
1h
Ingredients (10)
- flourall-purpose flour1 1/4 cup · 156g
- saltsalt1/2 tsp · 3g
- waterlukewarm water1/2 cup · 119g
- yeastdry active or instant yeast1 1/2 tsp · 4.5g
- sugarsugar1 1/2 tsp · 6.3g
- oilextra virgin olive oiln/a
- sauce tomatotomato pasten/a
- sauce tomato6 Roma tomatoesn/a
- cheese mozzarella12 slices bocconcinin/a
- saltSalt and peppern/a
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese2 cloves garlic
- over cheesePinch dried oregano
- post bakeFresh basil leaves
- over cheeseBalsamic glaze
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 76% hydration and 1.9% salt, then set your own flour weight and ball count.
- 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 doesWhere 76% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Flatbread group marked.
Or browse all 5130 pizza recipes.