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Spelt Thin-Crust Pan Pizza

Breadtopia · breadtopia.com · Original

Thin Crustinferred from the title

DietNot vegetarian: chopped clams. Reviewed: chopped clams; mozzarella.

Against 5,130 pizza recipes

Thin Crust style, 78% hydration: wetter than 79% of the 1,480 doughs that parse, baked at 500°F, hotter than 80% of recipes that state an oven.

See how all 5,130 pizza recipes compare →

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: 78%) · 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

715g

Water

555g

Hydration

77.6%

Salt

1.4%

Yeast

4.34%

Oil

0%

Sauce

28g

Cheese

227g

Dough weight

1311g

Process

Bake temp

500°F / 260°C

Bake time

5 to 7 min

Oven

home standard

Surface

stone

Bulk

0h

Ingredients (12)

  • yeastsourdough starter30g
  • saltsalt7g
  • yeastYeast Doughn/a
  • flourspelt whole grain flour365g
  • waterwater285g
  • yeast<1g
  • sauce tomatoSaucen/a
  • sauce tomato1 28-ounce can whole peeled San Marzano tomatoes1 oz · 28.3g
  • oil1-2 Tbsp olive oiln/a
  • salt1/2 - 1 tsp salt1/2 tsp · 3g
  • oilolive oiln/a
  • cheese mozzarellafresh mozzarella8 oz · 227g

Toppings (9)

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

  • over cheesedried oregano1 tsp · 0.5g
  • over cheeseToppings
  • over cheese1 14-ounce can quartered artichoke hearts1 oz · 28.3g
  • over cheeseof pitted olives6 oz · 170g
  • over cheese1 6.5-ounce can chopped clams1 oz · 28.3g
  • over cheese3-5 cloves garlic
  • over cheese1/2 onion
  • post bakeGarnish
  • post bake8-10 leaves fresh basil

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