Crisp Thin-Crust Pizza with Arugula

Name: Crisp Thin-Crust Pizza with Arugula
Cook time: 12 min
Ingredients: 2 cup unbleached all-purpose flour Gold Medal or Pillsbury - protein content no higher than 10.5 percent; 0.5 tsp rapid-rise yeast or instant; 0.5 tsp honey; 0.5 tsp table salt; 0.75 cup water plus 2 teaspoons; 0.25 cup olive oil; 1 each 1 can crushed tomatoes; 8 oz whole milk mozzarella; 2 tbsp extra virgin olive oil

Unknown · americastestkitchen.com · 2011 · Original

other (asserted)

Baker's percentages

Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.

Flour

461g

Water

—

Hydration

—

Salt

0.7%

Yeast

0.46%

Oil

20.7%

Sauce

—

Cheese

—

Dough weight

790g

Process

Bake temp

500°F / 260°C

Bake time

8-12 min

Oven

home standard

Surface

stone

Ingredients (9)

flourunbleached all-purpose flour Gold Medal or Pillsbury - protein content no higher than 10.5 percent2 cup · 283g
yeastrapid-rise yeast or instant0.5 tsp · 2.1g
sugarhoney0.5 tsp · 2.1g
salttable salt0.5 tsp · 3g
flourwater plus 2 teaspoons0.75 cup · 177.8g
oilolive oil0.25 cup · 54.5g
sauce tomato1 can crushed tomatoes—
dairy doughwhole milk mozzarella8 oz · 227g
oilextra virgin olive oil2 tbsp · 27.2g

Toppings (2)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

over cheese1 large clove garlic
post bakearugula10 oz · 283g

Pizza Lab

Baker's percentages

Process

Ingredients (9)

Toppings (2)