Thin-Crust Pizza
americastestkitchen.com · 2011 · Original
Thin Crustinferred from the title
DietVegetarian. Not vegan: finely grated parmesan cheese, whole-milk mozzarella cheese.
Against 5,130 pizza recipes
Thin Crust style, 64% hydration: drier than 58% 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: 64%) · 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
298g
Hydration
63.7%
Salt
3.2%
Yeast
0.45%
Oil
5.8%
Sauce
n/a
Cheese
255g
Dough weight
835g
Process
Bake details not stated on the source page.
Ingredients (10)
- flourbread flour3 cup · 468g
- sugarsugar2 tbsp · 25g
- yeast½ teaspoon instant or rapid-rise yeast1/2 tsp · 2.1g
- waterice water1 1/3 cup · 298g
- oilvegetable oil1 tbsp · 13.6g
- salttable salt1 1/2 tsp · 9g
- sauce tomato1 can whole peeled tomatoesn/a
- oilextra-virgin olive oil1 tbsp · 13.6g
- cheese otherfinely grated Parmesan cheese1 oz · 28g
- cheese mozzarellawhole-milk mozzarella cheese8 oz · 227g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesered wine vinegar1 tsp · 4.2g
- over cheese2 medium garlic cloves
- over cheesedried oregano1 tsp · 0.5g
- over cheese¼ teaspoon ground black pepper1/4 tsp · 1.1g
Keep exploring
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Do something with it
- Scale this doughStart from 64% hydration and 3.2% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 64% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Thin Crust group marked.
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