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Thin-Crust Pizza
PJ Hamel · kingarthurbaking.com · 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
319g
Water
170g
Hydration
53.3%
Salt
2.5%
Yeast
1.88%
Oil
7.8%
Sauce
—
Cheese
—
Dough weight
549g
Process
Bake temp
425°F / 218°C
Bake time
5-5 min
Oven
home standard
Surface
stone
Ingredients (9)
- yeastinstant yeast2 tsp · 6g
- sugargranulated sugar2 tsp · 8.4g
- salttable salt1.25 tsp · 8g
- dairy doughKing Arthur Easy Roll Dough Improver or King Arthur Baker's Special Dry Milk1 tbsp · 12.5g
- flour[product-link]King Arthur Italian-Style Flour[/product-link]*3 cup · 319g
- waterlukewarm water0.75 cup · 170g
- oilolive oil2 tbsp · 25g
- sauce tomatotomato or marinara sauce—
- cheese mozzarellasliced mozzarella cheese—
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesefreshly chopped garlic
- post bakefresh basil leaves