Thin-Crust Grilled Pizza with Fontina, Pecorino, and Scallions
americastestkitchen.com · 2025 · Original
Thin Crustinferred from the title
DietVegetarian. Not vegan: fontina cheese, pecorino romano cheese.
Against 5,130 pizza recipes
Thin Crust style, 63% hydration: drier than 59% 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: 63%) · 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
468g
Water
296g
Hydration
63.3%
Salt
1.9%
Yeast
0.24%
Oil
17.4%
Sauce
267g
Cheese
340g
Dough weight
869g
Process
Bake details not stated on the source page.
Ingredients (9)
- flourbread flour3 cup · 468g
- sugarsugar1 tbsp · 12.5g
- yeast¼ teaspoon instant or rapid-rise yeast1/4 tsp · 1.1g
- water1 1/4 cups, plus 2 tablespoons ice water1 1/4 cup · 296g
- oilextra-virgin olive oil3 tbsp · 40.8g
- salttable salt1 1/2 tsp · 9g
- cheese otherfontina cheese6 oz · 170g
- cheese otherPecorino Romano cheese6 oz · 170g
- sauce tomatojarred marinara sauce1 1/3 cup · 267g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesearlic clove
- post bakechopped fresh basil3 tbsp · 4.5g
- over cheesechopped fresh parsley3 tbsp · 4.5g
- over cheese2 scallions
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