Italian Flatbreads
tasteofhome.com · 2018 · Original
Flatbreadinferred from the title
DietVegetarian. Not vegan: shredded parmesan cheese.
Against 5,130 pizza recipes
Flatbread style, 95% hydration: wetter than 96% of the 1,480 doughs that parse.
Flatbread (Generic): flatbread-only titles: a topped bread with no pizza claim (naan, lavash, grilled flatbread, restaurant 'flatbread')
Tradition: 400 to 500°F bake
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
250g
Water
237g
Hydration
94.8%
Salt
1.8%
Yeast
2.84%
Oil
21.8%
Sauce
n/a
Cheese
28g
Dough weight
562g
Process
Bake temp
n/a
Bake time
12 to 15 min
Oven
home standard
Surface
stone
Ingredients (9)
- yeast1 package active dry yeast7.1g
- waterwarm water1 cup · 237g
- oilplus 3 tablespoons olive oil1/4 cup · 54.5g
- sugarsugar2 tsp · 8.4g
- saltsalt1/4 tsp · 1.5g
- flour2-1/2 to 3 cups all-purpose flour2 cup · 250g
- cheese othershredded Parmesan cheese1/4 cup · 28.3g
- saltgarlic salt1/2 tsp · 3g
- sauce tomatodried rosemary1/2 tsp
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 95% hydration and 1.8% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 95% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Flatbread group marked.
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