Thin-Crust Pizza Dough
Pizza Today · pizzatoday.com · Original
Thin Crustas labeled by the source
DietVegan. 6 ingredients checked. Reviewed: dough only; all plant.
Against 5,130 pizza recipes
Thin Crust style, 50% hydration: drier than 88% of the 1,480 doughs that parse.
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: 50%) · 450 to 550°F bake
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
270g
Water
135g
Hydration
50.0%
Salt
2.6%
Yeast
0.37%
Oil
14.8%
Sauce
n/a
Cheese
n/a
Dough weight
453g
Process
Bake temp
n/a
Bake time
6 to 8 min
Oven
home standard
Surface
stone
Ingredients (5)
- flourflour 270g
- watercold water135g
- oiloil40g
- saltsalt7g
- yeastyeast1g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesecornmeal5g
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 50% hydration and 2.6% 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 50% 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.
Or browse all 5130 pizza recipes.