Thin-Crust Whole-Wheat Pizza with Pesto and Goat Cheese
americastestkitchen.com · 2013 · Original
Thin Crustinferred from the title
DietVegetarian. Not vegan: honey, finely grated parmesan or pecorino romano cheese, goat cheese.
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
2.7%
Yeast
0.82%
Oil
31.4%
Sauce
n/a
Cheese
141g
Dough weight
831g
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 oil7 tbsp · 95.2g
- saltSalt and peppern/a
- cheese otherfinely grated Parmesan or Pecorino Romano cheese1/4 cup · 28.3g
- cheese othergoat cheese4 oz · 113g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- post bakefresh basil leaves2 cup · 48g
- over cheesepine nuts1/4 cup · 50g
- over cheesearlic cloves
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