Thin and Crispy Pizza Crust
Adapted from thekitchn.com · budgetbytes.com · 2015 · Original
Thin Crustinferred from the title
DietVegan. 5 ingredients checked.
Against 5,130 pizza recipes
Thin Crust style, 71% hydration: wetter than 62% 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: 71%) · 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
250g
Water
178g
Hydration
71.1%
Salt
2.4%
Yeast
2.84%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
443g
Process
Bake temp
n/a
Bake time
7 to 10 min
Oven
home standard
Surface
stone
Ingredients (5)
- waterwarm water3/4 cup · 178g
- sugarsugar1/2 tsp · 2.1g
- yeastactive dry or instant yeast2 tsp · 7.1g
- flourall-purpose flour2 cup · 250g
- saltsalt1 tsp · 6g
Keep exploring
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Do something with it
- Scale this doughStart from 71% hydration and 2.4% 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 71% 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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