Parmesan Thin Crust Pizza Dough
KP in Canada · food.com · 2007 · Original
Thin Crustinferred from the title
DietVegetarian. Not vegan: freshly grated parmesan cheese.
Against 5,130 pizza recipes
Thin Crust style, 62% hydration: drier than 67% 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: 62%) · 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
254g
Water
158g
Hydration
62.2%
Salt
0.6%
Yeast
2.36%
Oil
5.4%
Sauce
n/a
Cheese
57g
Dough weight
433g
Process
Bake temp
n/a
Bake time
15 min
Oven
home standard
Surface
stone
Ingredients (6)
- waterwarm water2/3 cup · 158g
- oilextra virgin olive oil1 tbsp · 13.6g
- saltsalt1/4 tsp · 1.5g
- cheese otherfreshly grated parmesan cheese1/2 cup · 56.5g
- flourbread flour2 cup · 254g
- yeastfast-rising active dry yeast2 tsp · 6g
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- See what hydration doesWhere 62% 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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