Easy As Pie 10-Minute No-Rise Thin-Crust Pizza Dough
the80srule · food.com · 2010 · Original
Thin Crustinferred from the title
DietVegetarian. Not vegan: honey.
Against 5,130 pizza recipes
Thin Crust style, 80% hydration: wetter than 82% of the 1,480 doughs that parse, baked at 500°F, hotter than 80% of recipes that state an oven.
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 (this recipe: 500°F)
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
3.06%
Oil
2.0%
Sauce
n/a
Cheese
n/a
Dough weight
416g
Process
Bake temp
500°F / 260°C
Bake time
8 to 12 min
Oven
home standard
Surface
stone
Ingredients (6)
- waterwarm water3/4 cup · 178g
- sugarhoney1/4 tsp · 1.1g
- yeastactive dry yeast2 1/4 tsp · 6.8g
- flourbread flour1 3/4 cup · 222g
- oilolive oil1 tsp · 4.5g
- saltsalt1/2 tsp · 3g
Keep exploring
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Do something with it
- Scale this doughStart from 80% hydration and 1.4% 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 80% 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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