Thin Crust Pizza Dough
Sonja Overhiser · acouplecooks.com · 2026 · Original
Thin Crustinferred from the title
DietVegan. 6 ingredients checked.
Against 5,130 pizza recipes
Thin Crust style, 68% hydration: wetter than 50% of the 1,480 doughs that parse, baked at 500°F, hotter than 80% of recipes that state an oven.
Thin Crust (United States (generic)): title-asserted thin crust with no regional claim: low-to-moderate hydration, often rolled, crisp base
Tradition: 50 to 62% hydration (this recipe: 68%) · 450 to 550°F bake (this recipe: 500°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
500g
Water
338g
Hydration
67.6%
Salt
1.4%
Yeast
1.60%
Oil
2.6%
Sauce
n/a
Cheese
n/a
Dough weight
866g
Process
Bake temp
500°F / 260°C
Bake time
5 to 7 min
Oven
home standard
Surface
stone
Bulk
0.75h
Ingredients (6)
- flour* Tipo 00 or all-purpose flour500g
- yeastinstant or active dry yeast8g
- saltkosher salt7g
- waterwarm water338g
- oilolive oil13g
- flourSemolina flour or cornmealn/a
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseFor the toppings
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 68% hydration and 1.4% 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 68% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Thin Crust group marked.
Or browse all 5130 pizza recipes.