Crisp Thin-Crust Pizza
americastestkitchen.com · 2012 · Original
Thin Crustinferred from the title
DietVegetarian. Not vegan: honey, whole milk mozzarella.
Against 5,130 pizza recipes
Thin Crust style, 62% hydration: drier than 68% of the 1,480 doughs that parse.
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: 62%) · 450 to 550°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
283g
Water
176g
Hydration
62.2%
Salt
1.1%
Yeast
0.53%
Oil
24.1%
Sauce
245g
Cheese
n/a
Dough weight
761g
Process
Bake details not stated on the source page.
Ingredients (9)
- flourunbleached all-purpose flour10 oz · 283g
- yeastinstant yeast1/2 tsp · 1.5g
- sugarhoney1/2 tsp · 2.1g
- salttable salt1/2 tsp · 3g
- waterwater6.2 oz · 176g
- oilolive oil1/4 cup · 54.5g
- sauce tomatotomato sauce1 cup · 245g
- dairy doughwhole milk mozzarella8 oz · 227g
- sauce tomato1 can crushed tomatoesn/a
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 large clove garlic
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 62% hydration and 1.1% 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 62% 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.