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Chilli flatbreads
Kate Tait · taste.com.au · 2009 · Original
other (asserted)
Baker's percentages
Flour
260g
Water
0g
Hydration
—
Salt
—
Yeast
2.69%
Oil
—
Sauce
—
Cheese
—
Dough weight
267g
Process
Bake temp
392°F / 200°C
Bake time
8-8 min
Oven
home standard
Surface
stone
Ingredients (3)
- yeastdried yeast1 tsp · 7g
- sugarPinch of caster sugar0 each · 0g
- flourplain flour260 each · 260g
Toppings (2)
- over cheese1 long red chilli
- over cheesedried parsley1g