Food - Drink
J. Kenji López-Alt Has A Tip For Crispier Thin-Crust Pizza
By ANNA STAROPOLI
Making your own ultra-thin pizza dough can be a challenge, but luckily chef and food writer J. Kenji López-Alt has a few tips for hydration and the proper combination of liquids.
After experimenting with dough ratios, López-Alt found that drier dough with roughly 50% hydration resulted in the ideal crisp and thin texture for Chicago-style
thin-crust pizza.
López-Alt also suggested replacing 10 to 15% of your crust's water with oil, which will keep the dough from turning tough and yield a perfectly thin and crispy pizza.