/ck/ - Food & Cooking

>>17000908
for thin and crisp pizzas don't use much water. around 50% hydration.
these kind of doughs are easiest to make in a food processor. it's kind of a pain to roll them out - the dough needs to really warm up and relax. for sauce on these kind of pizzas, it does need to be thick - you don't want any excess water around.