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Thin-Crust Spinach & Feta Pizza

PJ Hamel · kingarthurbaking.com · Original

Thin Crustinferred from the title

DietVegetarian. Not vegan: king arthur baker's special dry milk or nonfat dry milk, to 8 ounces feta cheese.

Against 5,130 pizza recipes

Thin Crust style, 49% hydration: drier than 90% of the 1,480 doughs that parse, baked at 450°F, hotter than 58% of recipes that state an oven.

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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: 49%) · 450 to 550°F bake (this recipe: 450°F)

Baker's percentages

Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes. Hydration counts the water in this dough's milk or beer (about 88% and 92% of their weight), as bakers do.

Flour

369g

Liquid, as water

181g

Hydration

49.1%

Salt

2.2%

Yeast

1.22%

Oil

14.1%

Sauce

n/a

Cheese

227g

Dough weight

625g

Process

Bake temp

450°F / 232°C

Bake time

10 to 15 min

Oven

home standard

Surface

stone

Bulk

1h

Ingredients (9)

  • yeast1 1/2 to 2 teaspoons instant yeast*1 1/2 tsp · 4.5g
  • sugargranulated sugar2 tsp · 8.4g
  • salttable salt1 1/4 tsp · 8g
  • dairy doughKing Arthur Baker's Special Dry Milk or nonfat dry milk1 tbsp · 12.5g
  • flourKing Arthur Italian-Style Flour3 1/2 cup · 369g
  • waterto 3/4 cup plus 2 tablespoons water3/4 cup · 170g
  • oilolive oil2 tbsp · 27.2g
  • saltbig pinch of table saltn/a
  • cheese other6 to 8 ounces feta cheese6 oz · 227g

Toppings (2)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

  • over cheeseTwo 10-ounce packages frozen spinach or two 16-ounce bags frozen spinach567g
  • over cheese2 to 4 peeled

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