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Artisan No-Knead Pizza Crust
Julia Reed · kingarthurbaking.com · Original
other (asserted)
Baker's percentages
Flour
247g
Water
185g
Hydration
74.9%
Salt
3.2%
Yeast
0.16%
Oil
—
Sauce
—
Cheese
—
Dough weight
443g
Process
Bake temp
500°F / 260°C
Bake time
6-6 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 yeast0.125 tsp · 0.4g
- sugargranulated sugar0.5 tsp · 2.1g
- salttable salt1.25 tsp · 8g
- waterplus 1 tablespoon water0.75 cup · 185g
Toppings (1)
- over cheesesee "tips" below for details on how to make the Veg Vinaigrette or the Smokey-Sweet Pizza