Italian thin-crust pizza

Name: Italian thin-crust pizza
Cook time: 6 min
Ingredients: 0 each Olive oil; 1 each 1 quantity Basic Pizza Sauce; 225 each plain flour; 1 tsp dried yeast; 1.2 each m salt; 185 each s lukewarm water; 9.2 each m olive oil; 120 each semi-dried tomatoes; 165 ml fresh basil leaves; 18.2 each m extra virgin olive oil; 0 each Salt & ground black pepper

Dimitra Stais · taste.com.au · 2009 · 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

390g

Water

—

Hydration

—

Salt

—

Yeast

1.79%

Oil

—

Sauce

120g

Cheese

—

Dough weight

397g

Process

Bake temp

446°F / 230°C

Bake time

6-6 min

Oven

home standard

Surface

stone

Ingredients (11)

oilOlive oil—
sauce tomato1 quantity Basic Pizza Sauce—
flourplain flour225g
yeastdried yeast1 tsp · 7g
saltm salt—
waters lukewarm water—
oilm olive oil—
sauce tomatosemi-dried tomatoes120g
flourfresh basil leaves165 ml · 165g
oilm extra virgin olive oil—
saltSalt & ground black pepper—

Toppings (2)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

over cheese8 long thin slices prosciutto
over cheesebocconcini250g

Pizza Lab

Baker's percentages

Process

Ingredients (11)

Toppings (2)