Thin-Crust Grilled Pizza with Fontina, Pecorino, and Scallions

Name: Thin-Crust Grilled Pizza with Fontina, Pecorino, and Scallions
Cook time: 12 min
Ingredients: 3 cup bread flour; 1 tbsp sugar; 0.25 tsp ¼ teaspoon instant or rapid-rise yeast; 1.25 cup 1 1/4 cups, plus 2 tablespoons ice water; 3 tbsp extra-virgin olive oil; 1.5 tsp table salt; 3 tbsp extra-virgin olive oil; 6 oz fontina cheese; 6 oz Pecorino Romano cheese; 1.3333333333333333 cup jarred marinara sauce

Unknown · americastestkitchen.com · 2025 · Original

other (asserted)

Baker's percentages

Flour

468g

Water

296g

Hydration

63.3%

Salt

1.9%

Yeast

0.24%

Oil

17.4%

Sauce

267g

Cheese

340g

Dough weight

869g

Process

Bake temp

500°F / 260°C

Bake time

8-12 min

Oven

home standard

Surface

stone

Ingredients (10)

flourbread flour3 cup · 468g
sugarsugar1 tbsp · 12.5g
yeast¼ teaspoon instant or rapid-rise yeast0.25 tsp · 1.1g
water1 1/4 cups, plus 2 tablespoons ice water1.25 cup · 296.3g
oilextra-virgin olive oil3 tbsp · 40.8g
salttable salt1.5 tsp · 9g
oilextra-virgin olive oil3 tbsp · 40.8g
cheese otherfontina cheese6 oz · 170.1g
cheese otherPecorino Romano cheese6 oz · 170.1g
sauce tomatojarred marinara sauce1.3333333333333333 cup · 266.7g

Toppings (4)

over cheesearlic clove
post bakechopped fresh basil4.5g
over cheesechopped fresh parsley4.5g
over cheese2 scallions

Pizza Lab

Baker's percentages

Process

Ingredients (10)

Toppings (4)