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Herb and roasted pepper flatbread
Chrissy Freer · 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
320g
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
—
Dough weight
320g
Process
Bake temp
356°F / 180°C
Bake time
20-25 min
Oven
home standard
Surface
stone
Ingredients (9)
- flourgluten-free plain flour130g
- flourquinoa flour130g
- flourm gluten-free baking powder—
- flourm caster sugar—
- saltm sea salt—
- flourfresh basil40 ml · 40g
- flourfresh rosemary20 ml · 20g
- oilm extra virgin olive oil—
- waterwater—
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesexanthan gum0.5 tsp · 2.1g
- over cheesealmond meal50g
- over cheesechargrilled red capsicum75g
- over cheese2 eggs