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Super-Fast Thin-Crust Pizza Dough
PJ Hamel · kingarthurbaking.com · Original
other (asserted)
Baker's percentages
Flour
240g
Water
152g
Hydration
63.3%
Salt
1.3%
Yeast
1.88%
Oil
14.6%
Sauce
—
Cheese
—
Dough weight
435g
Process
Bake temp
450°F / 232°C
Bake time
10-12 min
Oven
home standard
Surface
stone
Ingredients (5)
- waterwater0.6666666666666666 cup · 152g
- yeastinstant yeast or active dry yeast1.5 tsp · 4.5g
- flourKing Arthur Unbleached All-Purpose Flour2 cup · 240g
- salt1/2 to 3/4 teaspoon salt*0.5 tsp · 3g
- oilolive oil3 tbsp · 35g
Toppings (1)
- over cheesebaking powder4.2g