Best Thin Crust Pizza Dough Recipe
Baking Steel · bakingsteel.com · Original
Thin Crustas labeled by the source
DietVegan. 4 ingredients checked. Reviewed: dough only; all plant.
Against 5,130 pizza recipes
Thin Crust style, 66% hydration: drier than 53% of the 1,480 doughs that parse, baked at 500°F, hotter than 80% of recipes that state an oven.
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: 66%) · 450 to 550°F bake (this recipe: 500°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
500g
Water
330g
Hydration
66.0%
Salt
2.0%
Yeast
0.20%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
841g
Process
Bake temp
500°F / 260°C
Bake time
6 to 8 min
Oven
home standard
Surface
stone
Ingredients (4)
- flourorganic bread flour500g
- waterwater330g
- saltfine sea salt10g
- yeast1g active dry yeast1g
Keep exploring
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Do something with it
- Scale this doughStart from 66% hydration and 2.0% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 66% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Thin Crust group marked.
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