Brick Oven-Style Pizza
King Arthur Test Kitchen · kingarthurbaking.com · Original
Style not identified
DietVegan. 8 ingredients checked.
Against 5,130 pizza recipes
73% hydration: wetter than 66% 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
390g
Water
283g
Hydration
72.6%
Salt
2.0%
Yeast
0.87%
Oil
3.6%
Sauce
n/a
Cheese
n/a
Dough weight
703g
Process
Bake temp
500°F / 260°C
Bake time
4 min
Oven
home standard
Surface
stone
Cold ferment
12h
Bulk
0.08333333333333333h
Ingredients (7)
- waterwater3/4 cup · 170g
- flourKing Arthur Unbleached All-Purpose Flour2 1/4 cup · 270g
- yeastinstant yeast1 tsp · 3g
- salttable salt1 1/4 tsp · 8g
- sugargranulated sugar1 tsp · 4.2g
- oilolive oil1 tbsp · 14g
- sauce tomatotomato saucen/a
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseplus 1 teaspoon King Arthur Pizza Dough Flavor1 tbsp · 8g
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 73% hydration and 2.0% 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 73% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, this one included.
Or browse all 5130 pizza recipes.