Thin Crust Pizza
Brown Eyed Baker · browneyedbaker.com · 2013 · Original
Thin Crustinferred from the title
DietNot vegetarian: pepperoni slices. Reviewed: pepperoni; Parmesan; mozzarella.
Against 5,130 pizza recipes
Thin Crust style, 83% hydration: wetter than 88% 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: 83%) · 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
381g
Water
316g
Hydration
82.9%
Salt
3.9%
Yeast
0.55%
Oil
7.1%
Sauce
794g
Cheese
283g
Dough weight
750g
Process
Bake details not stated on the source page.
Ingredients (10)
- flourbread flour3 cup · 381g
- sugargranulated sugar2 tsp · 8.4g
- yeast½ teaspoon instant1/2 tsp · 2.1g
- waterice water1 1/3 cup · 316g
- oilvegetable oil1 tbsp · 13.6g
- saltsalt1 1/2 tsp · 9g
- sauce tomatocan whole peeled tomatoes28 oz · 794g
- oilextra-virgin olive oil1 tbsp · 13.6g
- cheese other½ cup grated Parmesan cheese1/2 cup · 56.5g
- cheese mozzarellamozzarella cheese )8 oz · 227g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesered wine vinegar1 tsp · 4.2g
- over cheesearlic cloves
- over cheesedried oregano1 tsp · 0.5g
- over cheese¼ teaspoon ground black pepper1/4 tsp · 1.1g
- over cheesePepperoni slices
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- Scale this doughStart from 83% hydration and 3.9% 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 83% 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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