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Crispy Cheesy Pan Pizza
Charlotte Rutledge · kingarthurbaking.com · Original
Style not identified
DietVegetarian. Not vegan: mozzarella cheese, freshly grated hard cheese and fresh herbs for sprinkling on top after baking.
Against 5,130 pizza recipes
71% hydration: wetter than 59% of the 1,480 doughs that parse, baked at 450°F, hotter than 58% 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
240g
Water
170g
Hydration
70.8%
Salt
1.9%
Yeast
0.63%
Oil
0%
Sauce
74g
Cheese
170g
Dough weight
429g
Process
Bake temp
450°F / 232°C
Bake time
18 to 20 min
Oven
home standard
Surface
stone
Cold ferment
72h
Bulk
2h
Ingredients (8)
- flourKing Arthur Unbleached All-Purpose Flour2 cup · 240g
- salttable salt3/4 tsp · 4.5g
- yeastinstant yeast or active dry yeast1/2 tsp · 1.5g
- waterwater3/4 cup · 170g
- oilolive oil1 tbsp · 13g
- cheese mozzarellamozzarella cheese6 oz · 170g
- sauce tomato1/3 to 1/2 cup tomato sauce or pizza sauce1/3 cup · 74g
- cheese otherfreshly grated hard cheese and fresh herbs for sprinkling on top after bakingn/a
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- Scale this doughStart from 71% hydration and 1.9% salt, then set your own flour weight and ball count.
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