Thin-Crust Pizza Dough - Pizza Today
Get the Thin-Crust Pizza Dough Recipe by John Gutekanst with a direct mix and no bulk fermentation and 50% hydration. The recipe uses more oil and cornmeal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at pizzatoday.com.
Ingredients
- 270 grams flour (2 ¼ cups)
- 135 grams cold water (½ cup)
- 40 grams oil (1/3 cup)
- 7 grams salt (1 tablespoon)
- 5 grams cornmeal (¾-1 tablespoon)
- 1 gram yeast (1/3 teaspoon)
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