Thin & crispy pizza bases
Jo-Anne Quinn & Jennifer Tolhurst · taste.com.au · 2009 · Original
Thin Crustinferred from the title
DietVegan. 8 ingredients checked.
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: 428°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
450g
Water
n/a
Hydration
n/a
Salt
n/a
Yeast
1.56%
Oil
0%
Sauce
140g
Cheese
n/a
Dough weight
457g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
428°F / 220°C
Bake time
8 min
Oven
home standard
Surface
stone
Ingredients (8)
- oilOlive oiln/a
- waterlukewarm watern/a
- sugarm sugarn/a
- yeastdried yeast2 tsp · 7g
- flourplain flour450g
- saltm saltn/a
- oilm olive oiln/a
- sauce tomatocontainer pizza sauce140g
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
Do something with it
- Scale this doughSet a flour weight and ball count and get every ingredient in grams.
- 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 doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, with the Thin Crust group marked.
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