America's Test Kitchen Thin-Crust Pizza
Kerena · food.com · 2012 · Original
Thin Crustinferred from the title
DietVegetarian. Not vegan: parmesan cheese, whole milk mozzarella.
Against 5,130 pizza recipes
Thin Crust style, 68% hydration: wetter than 50% 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: 68%) · 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
468g
Water
316g
Hydration
67.5%
Salt
3.2%
Yeast
0.45%
Oil
5.8%
Sauce
794g
Cheese
28g
Dough weight
1063g
Process
Bake temp
n/a
Bake time
10 to 12 min
Oven
home standard
Surface
stone
Ingredients (10)
- flourapprox 3 . 9 cups bread flour16 1/2 oz · 468g
- sugarsugar2 tsp · 8.4g
- yeastfast rising yeast1/2 tsp · 2.1g
- waterice water1 1/3 cup · 316g
- oilvegetable oil1 tbsp · 13.6g
- saltsalt1 1/2 tsp · 9g
- sauce tomato1 can whole canned tomatoes794g
- oilextra virgin olive oil1 tbsp · 13.6g
- cheese otherparmesan cheese1 oz · 28.3g
- dairy doughwhole milk mozzarella8 oz · 227g
Toppings (4)
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 cheeseblack pepper1/4 tsp · 1.1g
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 68% hydration and 3.2% 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 68% 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.
Or browse all 5130 pizza recipes.