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Brick Oven-Style Pizza
King Arthur Test Kitchen · kingarthurbaking.com · Original
other (asserted)
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
—
Cheese
—
Dough weight
703g
Process
Bake temp
500°F / 260°C
Bake time
4-4 min
Oven
home standard
Surface
stone
Cold ferment
12h
Bulk
0.08333333333333333h
Ingredients (7)
- waterwater0.75 cup · 170g
- flourKing Arthur Unbleached All-Purpose Flour2.25 cup · 270g
- yeastinstant yeast1 tsp · 3g
- salttable salt1.25 tsp · 8g
- sugargranulated sugar1 tsp · 4.2g
- oilolive oil1 tbsp · 14g
- sauce tomatotomato sauce—
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