Ultra-Thin Pizza Crust
MaryJane Robbins · kingarthurbaking.com · Original
Thin Crustinferred from the title
DietVegan. 7 ingredients checked.
Against 5,130 pizza recipes
Thin Crust style, 56% hydration: drier than 82% of the 1,480 doughs that parse, baked at 450°F, hotter than 58% 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: 56%) · 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.
Flour
405g
Water
227g
Hydration
56.0%
Salt
1.5%
Yeast
0.74%
Oil
12.3%
Sauce
n/a
Cheese
n/a
Dough weight
691g
Process
Bake temp
450°F / 232°C
Bake time
12 to 15 min
Oven
home standard
Surface
stone
Bulk
2h
Ingredients (7)
- flourKing Arthur Unbleached All-Purpose Flour1 1/2 cup · 180g
- flourKing Arthur Semolina Flour*1 cup · 163g
- flourKing Arthur Durum Flour1/2 cup · 62g
- salttable salt1 tsp · 6g
- yeastinstant yeast1 tsp · 3g
- oilolive oil1/4 cup · 50g
- water1 to 1 1/4 cups warm water1 cup · 227g
Keep exploring
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Do something with it
- Scale this doughStart from 56% hydration and 1.5% salt, then set your own flour weight and ball count.
- 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 56% 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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