Caramelized Onion and Brie Pizza
King Arthur Baking · kingarthurbaking.com · Original
Style not identified
DietVegetarian. Not vegan: to 16 ounces brie cheese, king arthur pizza dough flavor. Reviewed: Brie; butter.
Against 5,130 pizza recipes
61% hydration: drier than 70% of the 1,480 doughs that parse, baked at 425°F, hotter than 35% 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
553g
Water
340g
Hydration
61.5%
Salt
1.9%
Yeast
1.08%
Oil
10.7%
Sauce
n/a
Cheese
454g
Dough weight
981g
Process
Bake temp
425°F / 218°C
Bake time
5 to 10 min
Oven
home standard
Surface
stone
Ingredients (9)
- waterlukewarm water1 1/2 cup · 340g
- flour[product-link]King Arthur Unbleached All-Purpose Flour[/product-link]*3 1/4 cup · 390g
- flour[product-link]semolina[/product-link]*1 cup · 163g
- oilolive oil1/4 cup · 50g
- yeastinstant yeast2 tsp · 6g
- salttable salt1 1/2 tsp · 9g
- oilvegetable oil or butter2 tsp · 9g
- sugargranulated sugar1 tbsp · 12.5g
- cheese other14 to 16 ounces Brie cheese14 oz · 454g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseKing Arthur Pizza Dough Flavor1 tbsp · 6g
- over cheesebaking powder1 tbsp · 12.5g
- over cheese4 large yellow onions907g
- over cheesered wine vinegar*1 tbsp · 12.5g
- over cheesecoarsely ground black pepper
- over cheesesliced almonds1/2 cup · 57g
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 61% hydration and 1.9% 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 61% 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.