Auberge Chorizo, Goat's Cheese and Onion Pizza - Thin Crust
French Tart · food.com · 2007 · Original
Thin Crustinferred from the title
DietNot vegetarian: chorizo sausage.
Against 5,130 pizza recipes
Thin Crust style, 80% hydration: wetter than 82% 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: 80%) · 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
222g
Water
178g
Hydration
80.0%
Salt
1.4%
Yeast
3.15%
Oil
0%
Sauce
31g
Cheese
198g
Dough weight
412g
Process
Bake temp
n/a
Bake time
8 to 12 min
Oven
home standard
Surface
stone
Ingredients (10)
- yeastdry yeast7g
- sugarsugar1/2 tsp · 2.1g
- waterof lukewarm water3/4 cup · 178g
- flourof unbleached strong plain bread flour1 3/4 cup · 222g
- saltsalt1/2 tsp · 3g
- cheese othergoat's cheese5 oz · 142g
- sauce tomato1 tomatoesn/a
- sauce tomato2 -4 tablespoons tomato paste or 2 -4 tablespoons tomato sauce2 tbsp · 30.6g
- oil2 sun-dried tomatoes packed in oiln/a
- cheese mozzarellagrated mozzarella cheese2 oz · 56.7g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesechorizo sausage4 oz · 113g
- over cheese1 red onion
- over cheesecapers2 tsp · 8.4g
- over cheesefresh ground black pepper
- over cheeseoregano
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- See what hydration doesWhere 80% sits, and what changes as it goes up or down.
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