Crisp Thin-Crust Pizza with Tapenade

Name: Crisp Thin-Crust Pizza with Tapenade
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; 8 oz whole milk mozzarella; 1 each 1 can crushed tomatoes; 1 tbsp olive oil; 3 tbsp extra virgin olive oil

Unknown · americastestkitchen.com · 2011 · Original

other (asserted)

Baker's percentages

Flour

461g

Water

Hydration

—

Salt

0.7%

Yeast

0.46%

Oil

23.6%

Sauce

—

Cheese

—

Dough weight

804g

Process

Bake temp

500°F / 260°C

Bake time

8-12 min

Oven

home standard

Surface

stone

Ingredients (10)

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
dairy doughwhole milk mozzarella8 oz · 227g
sauce tomato1 can crushed tomatoes1 each · 0g
oilolive oil1 tbsp · 13.6g
oilextra virgin olive oil3 tbsp · 40.8g

Toppings (6)

over cheese1 large clove garlic minced or pressed through garlic press
over cheesepitted kalamata olives300g
post bakeshredded fresh basil leaves3g
over cheesefresh rosemary leaves8.4g
over cheesecapers12.5g
over cheese4 anchovy fillets

Pizza Lab

Baker's percentages

Process

Ingredients (10)

Toppings (6)