Homemade Thin Crust Pizza Recipe
billyparisi.com · 2021 · Original
Thin Crustinferred from the title
DietVegetarian. Not vegan: shredded mozzarella, sliced mozzarella.
Against 5,130 pizza recipes
Thin Crust style, 94% hydration: wetter than 96% 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: 94%) · 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
567g
Water
533g
Hydration
94.1%
Salt
0.3%
Yeast
1.48%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
1119g
Process
Bake temp
500°F / 260°C
Bake time
7 to 10 min
Oven
home standard
Surface
stone
Ingredients (9)
- waterwarm water2 1/4 cup · 533g
- sugarsugar2 tsp · 8.4g
- yeastactive yeast2 tsp · 8.4g
- flourpacked 00 flour3 1/3 cup · 400g
- flourpacked semolina flour1 cup · 167g
- saltsea salt1/4 tsp · 1.5g
- sauce tomatopizza saucen/a
- cheese mozzarellashredded mozzarellan/a
- cheese mozzarellasliced mozzarellan/a
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- post bakefresh basil leaves
- over cheesedry oregano
Keep exploring
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Do something with it
- Scale this doughStart from 94% hydration and 0.3% 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 94% 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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