Thin-Crust Whole-Wheat Pizza with Wine-Braised Onion and Blue Cheese

americastestkitchen.com · 2013 · Original

Thin Crustinferred from the title

DietVegetarian. Not vegan: honey, blue cheese, crème fraîche. Reviewed: blue cheese; creme fraiche; honey.

Against 5,130 pizza recipes

Thin Crust style, one of 57 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.

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 · 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

652g

Hydration

n/a

Salt

3.1%

Yeast

0.82%

Oil

7.0%

Sauce

n/a

Cheese

113g

Dough weight

1130g

Hydration above 95% is almost certainly a cups-to-grams parse error, so this dough sits out the charts.

Bake details not stated on the source page.

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.