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Grilled flatbread with lemon fetta dip
Cathie Lonnie · taste.com.au · 2015 · 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
500g
Water
—
Hydration
—
Salt
—
Yeast
1.40%
Oil
—
Sauce
—
Cheese
200g
Dough weight
507g
Process
Bake temp
500°F / 260°C
Bake time
6-8 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (7)
- flourplain flour500 ml · 500g
- yeast7g sachet dried yeast7g
- saltm salt—
- oilm extra virgin olive oil—
- cheese otherfeta200g
- flourm lemon juice—
- sauce tomatoarlic clove—
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesearlic cloves
- over cheesefresh rosemary2 tsp · 8.4g
- over cheeselemon rind1 tsp · 4.2g
- over cheesePinch of smoked paprika