Artichoke and Asparagus Thin Crust Pizza
Honest Cooking · honestcooking.com · 2013 · Original
Thin Crustas labeled by the source
DietVegetarian. Not vegan: tbs plain greek yogurt, the rest of the greek yogurt, grated parmesan and 3 more. Reviewed: greek yogurt; parmesan; brie; butter.
Against 5,130 pizza recipes
Thin Crust style, 47% hydration: drier than 92% 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: 47%) · 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
250g
Water
119g
Hydration
47.4%
Salt
n/a
Yeast
3.60%
Oil
0%
Sauce
n/a
Cheese
156g
Dough weight
378g
Process
Bake temp
425°F / 218°C
Bake time
20 min
Oven
home standard
Surface
stone
Ingredients (10)
- flourall-purpose flour2 cup · 250g
- dairy dough2 tbs plain greek yogurtn/a
- oil1 tbs olive oiln/a
- yeastactive dry yeast1 tbsp · 9g
- waterwarm water1/2 cup · 119g
- sugar1 tbs sugarn/a
- dairy doughThe rest of the greek yogurtn/a
- cheese othergrated Parmesan1 tbsp · 6.3g
- cheese otherbrie cheese5 oz · 150g
- cheese otherGrated Parmesan for toppingn/a
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 pinch baking powder
- over cheesebutter3 tbsp · 42.6g
- over cheesearlic cloves
- over cheese8 asparagus spears
- over cheese1/2 can artichoke hearts rinsed and squeezed dry
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- Scale this doughStart from 47% hydration and 0.0% salt, then set your own flour weight and ball count.
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- See what hydration doesWhere 47% sits, and what changes as it goes up or down.
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