Mushroom and onion flatbread
Lisa Featherby · taste.com.au · 2009 · Original
Flatbreadinferred from the title
DietNot vegetarian: salami.
Against 5,130 pizza recipes
Flatbread style, one of 259 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
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: 428°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
310g
Water
n/a
Hydration
n/a
Salt
n/a
Yeast
2.26%
Oil
0%
Sauce
n/a
Cheese
100g
Dough weight
317g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
428°F / 220°C
Bake time
15 min
Oven
home standard
Surface
stone
Ingredients (7)
- flourstrong baker's flour310g
- yeastdry yeast2 tsp · 7g
- sugarm caster sugarn/a
- saltm saltn/a
- waterlukewarm watern/a
- oilolive oiln/a
- cheese otherfontina cheese100g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesered wine
- over cheese1 red onion
- over cheesesalami65g
- over cheesecup mushrooms250 cup · 250g
- over cheeseoregano leaves62 1/2 ml · 62.5g
- over cheeserocket leaves25g
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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