Pizza Dough for Thin Crust Pizza
UnknownChef86 · food.com · 2003 · Original
Thin Crustinferred from the title
DietVegan. 6 ingredients checked.
Against 5,130 pizza recipes
Thin Crust style, 74% hydration: wetter than 69% of the 1,480 doughs that parse, baked at 425°F, hotter than 35% 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: 74%) · 450 to 550°F bake (this recipe: 425°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
320g
Water
237g
Hydration
74.1%
Salt
0.5%
Yeast
2.22%
Oil
2.1%
Sauce
n/a
Cheese
n/a
Dough weight
572g
Process
Bake temp
425°F / 218°C
Bake time
10 to 20 min
Oven
home standard
Surface
stone
Ingredients (5)
- flourall-purpose flour2 1/2 cup · 320g
- yeast1 package active dry yeast7.1g
- saltsalt1/4 tsp · 1.5g
- waterwarm water1 cup · 237g
- oil1/2-1 tablespoon olive oil1/2 tbsp · 6.8g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesecornmeal
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 74% hydration and 0.5% 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 74% 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.