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Ultra-Thin Pizza Crust with MOD-Inspired Toppings
Charlotte Rutledge · 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
372g
Water
227g
Hydration
61.0%
Salt
1.6%
Yeast
0.81%
Oil
13.4%
Sauce
644g
Cheese
227g
Dough weight
658g
Process
Bake temp
425°F / 218°C
Bake time
60-90 min
Oven
home standard
Surface
stone
Bulk
1.5h
Ingredients (12)
- flour[product-link]Pizza Flour Blend[/product-link]*3 cup · 372g
- salttable salt1 tsp · 6g
- yeastinstant yeast1 tsp · 3g
- oilolive oil0.25 cup · 50g
- water1 to 1 1/4 cups lukewarm water1 cup · 227g
- oilgarlic oil or olive oil—
- cheese mozzarellaone 8-ounce ball fresh mozzarella227g
- cheese otherfreshly grated Parmesan—
- sauce tomatopizza sauce0.6666666666666666 cup · 152g
- sauce tomato2/3 to 1 cup pizza sauce0.6666666666666666 cup · 152g
- cheese otherfreshly grated Parmesan cheese—
- sauce tomato1 to 2 large fresh tomatoes340g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseKing Arthur Pizza Dough Flavor1 tbsp · 12.5g
- over cheeseone 13.75-ounce can artichoke hearts390g
- post bakefresh basil