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Caramelized Onion and Brie Pizza
King Arthur Baking · 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
553g
Water
340g
Hydration
61.5%
Salt
1.9%
Yeast
1.08%
Oil
10.7%
Sauce
—
Cheese
454g
Dough weight
981g
Process
Bake temp
425°F / 218°C
Bake time
45-60 min
Oven
home standard
Surface
stone
Ingredients (9)
- waterlukewarm water1.5 cup · 340g
- flour[product-link]King Arthur Unbleached All-Purpose Flour[/product-link]*3.25 cup · 390g
- flour[product-link]semolina[/product-link]*1 cup · 163g
- oilolive oil0.25 cup · 50g
- yeastinstant yeast2 tsp · 6g
- salttable salt1.5 tsp · 9g
- oilvegetable oil or butter2 tsp · 9g
- sugargranulated sugar1 tbsp · 12.5g
- cheese other14 to 16 ounces Brie cheese14 oz · 453.6g
Toppings (7)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseKing Arthur Pizza Dough Flavor1 tbsp · 6g
- over cheeseKing Arthur Easy Roll Dough Improver0.25 cup · 50g
- 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 almonds0.5 cup · 57g