Bocconcini and Tomato Flatbread

Name: Bocconcini and Tomato Flatbread
Cook time: 4 min
Ingredients: 1.25 cup all-purpose flour; 0.5 tsp salt; 0.5 cup lukewarm water; 1.5 tsp dry active or instant yeast; 1.5 tsp sugar; 2 each extra virgin olive oil; 1 each tomato paste; 6 each 6 Roma tomatoes; 12 each 12 slices bocconcini; 0 each Salt and pepper

Unknown · seasonsandsuppers.ca · 2018 · 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

156g

Water

119g

Hydration

75.8%

Salt

1.9%

Yeast

2.88%

Oil

—

Sauce

—

Cheese

—

Dough weight

289g

Process

Bake temp

400°F / 204°C

Bake time

3-4 min

Oven

home standard

Surface

stone

Bulk

Ingredients (10)

flourall-purpose flour1.25 cup · 156.3g
saltsalt0.5 tsp · 3g
waterlukewarm water0.5 cup · 118.5g
yeastdry active or instant yeast1.5 tsp · 4.5g
sugarsugar1.5 tsp · 6.3g
oilextra virgin olive oil—
sauce tomatotomato paste—
sauce tomato6 Roma tomatoes—
cheese mozzarella12 slices bocconcini—
saltSalt and pepper—

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

Pizza Lab

Baker's percentages

Process

Ingredients (10)

Toppings (4)