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Ultra-Thin Pizza Crust with MOD-Inspired Toppings

Charlotte Rutledge · kingarthurbaking.com · Original

Thin Crustinferred from the title

DietVegetarian. Not vegan: one 8-ounce ball fresh mozzarella, freshly grated parmesan, freshly grated parmesan cheese and 1 more.

Against 5,130 pizza recipes

Thin Crust style, 61% hydration: drier than 70% of the 1,480 doughs that parse, baked at 425°F, hotter than 35% of recipes that state an oven.

See how all 5,130 pizza recipes compare →

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: 61%) · 450 to 550°F bake (this recipe: 425°F)

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

12 to 15 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 oil1/4 cup · 50g
  • water1 to 1 1/4 cups lukewarm water1 cup · 227g
  • oilgarlic oil or olive oiln/a
  • cheese mozzarellaone 8-ounce ball fresh mozzarella227g
  • cheese otherfreshly grated Parmesann/a
  • sauce tomatopizza sauce2/3 cup · 152g
  • sauce tomato2/3 to 1 cup pizza sauce2/3 cup · 152g
  • cheese otherfreshly grated Parmesan cheesen/a
  • 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

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