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Thin-Crust Pizza
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
468g
Water
298g
Hydration
63.7%
Salt
3.2%
Yeast
0.45%
Oil
5.8%
Sauce
—
Cheese
255g
Dough weight
835g
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (10)
- flourbread flour3 cup · 468g
- sugarsugar2 tbsp · 25g
- yeast½ teaspoon instant or rapid-rise yeast0.5 tsp · 2.1g
- waterice water1.333 cup · 298g
- oilvegetable oil1 tbsp · 13.6g
- salttable salt1.5 tsp · 9g
- sauce tomato1 can whole peeled tomatoes—
- 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 pepper0.25 tsp · 1.1g