Recipe
| Ingredient | Grams | Ounces | Baker’s % |
|---|---|---|---|
| Flour | 278 | 9.8 | 100% |
| Water | 153 | 5.4 | 55% |
| Salt | 5.6 | 0.20 | 2.0% |
| Instant yeast (or 1.33 g active dry) | 1.11 | 0.039 | 0.4% |
| Olive oil | 8.3 | 0.29 | 3% |
| Sugar | 2.8 | 0.10 | 1% |
| Total dough | 449 | 15.8 |
Low hydration, rolled thin for a crisp, cracker-like base. Fresh yeast is three times the instant weight and active dry about 1.2 times (King Arthur: instant = fresh × 0.33, active dry = fresh × 0.4; source).
Method
- Dissolve the salt in the water, add about a tenth of the flour and the yeast, then the rest of the flour and the oil.
- Knead until smooth.
- Ferment: a few hours at room temperature, or 24–72 hours in the fridge for more flavour.
- Shape and stretch, top and bake as hot as your oven allows.
More dough amounts
- 2 Neapolitan — 309 g flour, 192 g water
- 2 New York — 485 g flour, 305 g water
- 2 Detroit — 588 g flour, 411 g water
- 2 Pan / Sicilian — 588 g flour, 400 g water
- 4 Thin crust / bar — 556 g flour, 306 g water
Last reviewed: 2026-10-04 · Disclaimer