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America's Test Kitchen Thin-Crust Pizza
Kerena · food.com · 2012 · Original
other (asserted)
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
500°F / 260°C
Bake time
10-12 min
Oven
home standard
Surface
stone
Ingredients (10)
- flourapprox 3 . 9 cups bread flour16.5 oz · 467.8g
- sugarsugar2 tsp · 8.4g
- yeastfast rising yeast0.5 tsp · 2.1g
- waterice water1.3333333333333333 cup · 316g
- oilvegetable oil1 tbsp · 13.6g
- saltsalt1.5 tsp · 9g
- sauce tomato1 can whole canned tomatoes793.8g
- oilextra virgin olive oil1 tbsp · 13.6g
- cheese otherparmesan cheese1 oz · 28.4g
- dairy doughwhole milk mozzarella8 oz · 226.8g
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 pepper0.25 tsp · 1.1g