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Thin-Crust White Pizza
Unknown · americastestkitchen.com · 2013 · 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
2.6%
Yeast
0.45%
Oil
14.6%
Sauce
—
Cheese
425g
Dough weight
923g
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (12)
- flourbread flour3 cup · 468g
- sugarsugar2 tbsp · 25g
- yeastinstant or rapid-rise yeast0.5 tsp · 2.1g
- waterice water1.3333333333333333 cup · 298g
- oilvegetable oil1 tbsp · 13.6g
- salttable salt1.5 tsp · 9g
- cheese otherwhole-milk ricotta cheese1 cup · 113g
- oilextra-virgin olive oil0.25 cup · 54.5g
- dairy doughheavy cream0.25 cup · 50g
- egg dough1 large egg yolk—
- cheese mozzarellawhole-milk mozzarella cheese8 oz · 227g
- cheese otherfinely grated Pecorino cheese1 oz · 28g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese4 medium garlic cloves
- over cheeseground black pepper0.25 tsp · 1.1g
- over cheesecayenne pepper0.125 tsp · 0.5g
- over cheeseminced fresh oregano leaves2 tsp · 1g
- over cheeseminced fresh thyme leaves1 tsp · 4.2g
- post bake2 medium scallions