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Super Thin Pizza Crust
jaysun · food.com · 2002 · 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
461g
Water
—
Hydration
—
Salt
0.7%
Yeast
0.33%
Oil
11.8%
Sauce
—
Cheese
—
Dough weight
522g
Process
Bake temp
500°F / 260°C
Bake time
10-10 min
Oven
home standard
Surface
stone
Cold ferment
12h
Bulk
0h
Ingredients (6)
- flourunbleached all-purpose flour10 oz · 283.5g
- yeastinstant yeast0.5 tsp · 1.5g
- sugarhoney0.5 tsp · 2.1g
- saltsalt0.5 tsp · 3g
- flourwater6.25 oz · 177.2g
- oilolive oil0.25 cup · 54.5g