Thin-Crust Whole-Wheat Pizza with Garlic Oil, Three Cheeses, and Basil
americastestkitchen.com · 2022 · Original
Thin Crustinferred from the title
DietNot vegetarian: anchovy fillets. Reviewed: anchovy fillets; mozzarella.
Against 5,130 pizza recipes
Thin Crust style, 76% hydration: wetter than 77% 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: 76%) · 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
390g
Water
296g
Hydration
76.0%
Salt
2.9%
Yeast
0.82%
Oil
20.9%
Sauce
n/a
Cheese
425g
Dough weight
791g
Process
Bake details not stated on the source page.
Ingredients (10)
- flourwhole-wheat flour1 1/2 cup · 234g
- flourbread flour1 cup · 156g
- sugarhoney2 tsp · 8.4g
- yeastinstant or rapid-rise yeast3/4 tsp · 3.2g
- waterice water1 1/4 cup · 296g
- saltsalt1 3/4 tsp · 10.5g
- oilextra-virgin olive oil1/4 cup · 54.5g
- cheese otherPecorino Romano cheese1 oz · 28g
- cheese mozzarellawhole-milk mozzarella cheese8 oz · 227g
- cheese otherwhole-milk ricotta cheese6 oz · 170g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesearlic cloves
- over cheese2 anchovy fillets
- over cheesepepper1/2 tsp · 2.1g
- over cheesedried oregano1/2 tsp · 0.3g
- over cheesered pepper flakes0.1 tsp · 0.5g
- post bakefresh basil leaves1 cup · 24g
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