Ultimate Arugula Pizza
Sonja Overhiser · acouplecooks.com · 2021 · Original
Style not identified
DietVegetarian. Not vegan: shredded smoked gouda cheese, shredded parmesan cheese, fresh mozzarella cheese.
Against 5,130 pizza recipes
70% hydration: wetter than 58% of the 1,480 doughs that parse, baked at 500°F, hotter than 80% of recipes that state an oven.
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
375g
Water
264g
Hydration
70.4%
Salt
2.0%
Yeast
2.40%
Oil
7.3%
Sauce
250g
Cheese
312g
Dough weight
683g
Process
Bake temp
500°F / 260°C
Bake time
6 to 8 min
Oven
home standard
Surface
stone
Ingredients (10)
- flourall-purpose flour375g
- yeastinstant or active dry yeast1 tbsp · 9g
- saltkosher salt1 tsp · 6g
- waterwarm water264g
- oilolive oil1 tbsp · 13.6g
- sauce tomatopizza sauce1 1/4 cup · 250g
- cheese othershredded smoked gouda cheese1 cup · 85g
- cheese othershredded Parmesan cheese1/2 cup · 56.5g
- cheese mozzarellafresh mozzarella cheese6 oz · 170g
- oilextra virgin olive oil1 tbsp · 13.6g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseeach dried oregano and garlic powder1 tsp · 0.5g
- post bakebaby arugula4 cup · 85g
- post bakeFresh basil leaves
Keep exploring
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Do something with it
- Scale this doughStart from 70% hydration and 2.0% salt, then set your own flour weight and ball count.
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