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Mediterranean Flatbread served in a tray and topped with Arugula, Tomatoes, Smoked Salmon and More
Suzy Karadsheh · themediterraneandish.com · 2018 · 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
400g
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
—
Dough weight
400g
Process
Bake temp
450°F / 232°C
Bake time
15-20 min
Oven
home standard
Surface
stone
Ingredients (5)
- oilPrivate Reserve Greek extra virgin olive oil—
- flourFlour for dusting—
- flourScant 1 pint/400 g cherry tomatoes400g
- saltKosher salt and black pepper—
- cheese otherCrumbled feta cheese—
Toppings (9)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseCornmeal
- over cheese/ 453.59 g pizza dough at room temperature1 lb · 453.6g
- over cheesedry oregano1 tsp · 0.5g
- over cheeseza𔃻 tsp · 4.2g
- post bakeLarge handful baby arugula113.4g
- over cheeseor so hummus0.3333333333333333 cup · 66.7g
- over cheeseFew slices smoked salmon113g
- over cheeseHandful pitted kalamata olives
- over cheeseHandful toasted pine nuts