Thin & Crispy Pizza
gozney.com · 2020 · Original
Thin Crustinferred from the title
DietVegetarian. Not vegan: grated mozzarella.
Against 5,130 pizza recipes
Thin Crust style, 62% hydration: drier than 69% 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
500g
Water
310g
Hydration
62.0%
Salt
2.6%
Yeast
n/a
Oil
8.0%
Sauce
70g
Cheese
110g
Dough weight
943g
Process
Bake details not stated on the source page.
Ingredients (8)
- flourStrong White Bread Flour250g
- flour00 Pizza Flour250g
- waterWater310g
- yeast70-80g Active Sourdough Starter80g
- saltFine Sea Salt13g
- oilOlive Oil40g
- sauce tomatoTomato Sauce70g
- cheese mozzarella85-110g Grated Mozzarella110g
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Do something with it
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- 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 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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