Crisp Thin-Crust Pizza with Tapenade
americastestkitchen.com · 2011 · Original
Thin Crustinferred from the title
DietNot vegetarian: anchovy fillets. Reviewed: anchovy fillets; mozzarella.
Against 5,130 pizza recipes
Thin Crust style, 63% hydration: drier than 64% 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
283g
Water
178g
Hydration
62.8%
Salt
1.1%
Yeast
0.74%
Oil
38.5%
Sauce
n/a
Cheese
n/a
Dough weight
804g
Process
Bake details not stated on the source page.
Ingredients (9)
- flourunbleached all-purpose flour Gold Medal or Pillsbury - protein content no higher than 10.5 percent2 cup · 283g
- yeastrapid-rise yeast or instant1/2 tsp · 2.1g
- sugarhoney1/2 tsp · 2.1g
- salttable salt1/2 tsp · 3g
- waterwater plus 2 teaspoons3/4 cup · 178g
- oilolive oil1/4 cup · 54.5g
- dairy doughwhole milk mozzarella8 oz · 227g
- sauce tomato1 can crushed tomatoesn/a
- oilextra virgin olive oil3 tbsp · 40.8g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 large clove garlic minced or pressed through garlic press
- over cheesepitted kalamata olives1 1/2 cup · 300g
- post bakeshredded fresh basil leaves2 tbsp · 3g
- over cheesefresh rosemary leaves2 tsp · 8.4g
- over cheesecapers1 tbsp · 12.5g
- over cheese4 anchovy fillets
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