Italian thin-crust pizza
Dimitra Stais · taste.com.au · 2009 · Original
Thin Crustinferred from the title
DietNot vegetarian: long thin slices prosciutto.
Against 5,130 pizza recipes
Thin Crust style, one of 57 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
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 · 450 to 550°F bake (this recipe: 446°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
225g
Water
n/a
Hydration
n/a
Salt
n/a
Yeast
3.11%
Oil
0%
Sauce
120g
Cheese
n/a
Dough weight
232g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
446°F / 230°C
Bake time
10 min
Oven
home standard
Surface
stone
Ingredients (10)
- oilOlive oiln/a
- sauce tomato1 quantity Basic Pizza Saucen/a
- flourplain flour225g
- yeastdried yeast1 tsp · 7g
- saltm saltn/a
- waters lukewarm watern/a
- oilm olive oiln/a
- sauce tomatosemi-dried tomatoes120g
- oilm extra virgin olive oiln/a
- saltSalt & ground black peppern/a
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese8 long thin slices prosciutto
- over cheesebocconcini250g
- post bakefresh basil leaves165 ml · 165g
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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