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Mushroom and onion flatbread
Lisa Featherby · taste.com.au · 2009 · 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
310g
Water
—
Hydration
—
Salt
—
Yeast
2.26%
Oil
—
Sauce
—
Cheese
100g
Dough weight
317g
Process
Bake temp
428°F / 220°C
Bake time
5-5 min
Oven
home standard
Surface
stone
Ingredients (7)
- flourstrong baker's flour310g
- yeastdry yeast2 tsp · 7g
- flourm caster sugar—
- saltm salt—
- waterlukewarm water—
- oilolive oil—
- 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 leaves62.5 ml · 62.5g
- over cheeserocket leaves25g