Thin-Crust Fathead Pizza Dough
allrecipes.com · 2019 · Original
Thin Crustinferred from the title
DietVegetarian. Not vegan: shredded part-skim mozzarella cheese, egg.
Against 5,130 pizza recipes
Thin Crust style, one of 57 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
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 · 450 to 550°F bake (this recipe: 375°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
200g
Water
30g
Hydration
n/a
Salt
0.4%
Yeast
4.20%
Oil
0%
Sauce
n/a
Cheese
170g
Dough weight
239g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
375°F / 191°C
Bake time
10 min
Oven
home standard
Surface
stone
Ingredients (6)
- yeastyeast2 tsp · 8.4g
- waterwarm water2 tbsp · 30g
- cheese mozzarellashredded part-skim mozzarella cheese1 1/2 cup · 170g
- egg dough1 large eggn/a
- flourblanched almond flour1 cup · 200g
- saltsalt0.1 tsp · 0.8g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesexanthan gum1 tsp · 4.2g
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
Do something with it
- Scale this doughSet a flour weight and ball count and get every ingredient in grams.
- 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 doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, with the Thin Crust group marked.
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