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Artisan No-Knead Pizza Crust
Julia Reed · kingarthurbaking.com · Original
Style not identified
DietVegan. 6 ingredients checked.
Against 5,130 pizza recipes
75% hydration: wetter than 72% 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
247g
Water
185g
Hydration
74.9%
Salt
3.2%
Yeast
0.16%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
443g
Process
Bake temp
500°F / 260°C
Bake time
6 min
Oven
home standard
Surface
stone
Bulk
4h
Ingredients (5)
- flourplus 1 tablespoon King Arthur Unbleached Bread Flour*2 cup · 247g
- yeastactive dry yeast or instant yeast0.1 tsp · 0.4g
- sugargranulated sugar1/2 tsp · 2.1g
- salttable salt1 1/4 tsp · 8g
- waterplus 1 tablespoon water3/4 cup · 185g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesesee "tips" below for details on how to make the Veg Vinaigrette or the Smokey-Sweet Pizza
Keep exploring
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Do something with it
- Scale this doughStart from 75% hydration and 3.2% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 75% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, this one included.
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