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Thin Pizza Crust
Margo59 · food.com · 2004 · 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
350g
Water
178g
Hydration
50.8%
Salt
0.9%
Yeast
2.71%
Oil
—
Sauce
397g
Cheese
—
Dough weight
541g
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (8)
- yeastyeast2.25 tsp · 9.5g
- sugarsugar0.25 tsp · 1.1g
- waterhot water0.75 cup · 177.8g
- flourflour1.75 cup · 350g
- saltsalt0.5 tsp · 3g
- sauce tomato1 jar pizza sauce396.9g
- sauce tomatotomatoes—
- cheese mozzarellamozzarella cheese—
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesepepperoni
- over cheeseprecooked bacon
- over cheesegreen pepper
- over cheesechopped garlic