Thin Crust Pepperoni Pizza
Satisfying Slice · satisfyingslice.com · 2023 · Original
Thin Crustas labeled by the source
DietNot vegetarian: pepperoni slices.
Against 5,130 pizza recipes
Thin Crust style, 57% hydration: drier than 80% 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: 57%) · 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
313g
Water
178g
Hydration
56.9%
Salt
1.9%
Yeast
0.74%
Oil
2.9%
Sauce
133g
Cheese
75g
Dough weight
508g
Process
Bake temp
450°F / 232°C
Bake time
5 min
Oven
home standard
Surface
stone
Ingredients (7)
- yeastactive dry yeast3/4 tsp · 2.3g
- waterwater )3/4 cup · 178g
- flourall-purpose flour plus some extra for stretching2 1/2 cup · 313g
- saltsalt1 tsp · 6g
- oilolive oil )2 tsp · 9g
- sauce tomatopizza sauce )2/3 cup · 133g
- cheese mozzarellagrated low-moisture mozzarella cheese )2/3 cup · 75.3g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesepepperoni slices )1 cup · 150g
Keep exploring
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Do something with it
- Scale this doughStart from 57% hydration and 1.9% 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 57% 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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