Double-Crust Pizza
King Arthur Test Kitchen · kingarthurbaking.com · Original
Style not identified
DietVegetarian. Not vegan: crumbled feta cheese.
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
2.7%
Yeast
0.87%
Oil
12.8%
Sauce
n/a
Cheese
113g
Dough weight
755g
Process
Bake temp
500°F / 260°C
Bake time
30 to 35 min
Oven
home standard
Surface
stone
Cold ferment
12h
Bulk
0.08333333333333333h
Ingredients (9)
- flourKing Arthur Unbleached All-Purpose Flour2 1/4 cup · 270g
- waterwater3/4 cup · 170g
- yeastinstant yeast1 tsp · 3g
- sugargranulated sugar1 tsp · 4.2g
- salttable salt1 1/4 tsp · 7.5g
- oilolive oil3 tbsp · 37g
- cheese othercrumbled feta cheese1 cup · 113g
- oil1 to 2 tablespoons olive oil1 tbsp · 13.6g
- saltflaky sea saltn/a
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseabout 8 cups fresh spinach280g
- over cheesearlic cloves
- over cheesemushrooms4 cup · 312g
- over cheesecoarsely ground black pepper1 tsp · 4.2g
- over cheeseKalamata olives1/2 cup · 71g
Keep exploring
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Do something with it
- Scale this doughStart from 73% hydration and 2.7% salt, then set your own flour weight and ball count.
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- Where it sits among the restEvery dough plotted by its numbers, this one included.
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