Recipe
| Ingredient | Grams | Ounces | Baker’s % |
|---|---|---|---|
| Flour | 556 | 19.6 | 100% |
| Water | 306 | 10.8 | 55% |
| Salt | 11.1 | 0.39 | 2.0% |
| Instant yeast (or 2.67 g active dry) | 2.22 | 0.078 | 0.4% |
| Olive oil | 16.7 | 0.59 | 3% |
| Sugar | 5.6 | 0.20 | 1% |
| Total dough | 898 | 31.7 |
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
- 4 Neapolitan — 619 g flour, 384 g water
- 4 New York — 969 g flour, 611 g water
- 2 Thin crust / bar — 278 g flour, 153 g water
Last reviewed: 2026-10-04 · Disclaimer