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Crisp Thin-Crust Pizza with Tapenade
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
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 (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
- dairy doughwhole milk mozzarella8 oz · 227g
- sauce tomato1 can crushed tomatoes—
- 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 olives1.5 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