Double-Crust Pizza

Name: Double-Crust Pizza
Cook time: 30 min
Ingredients: 1 cup King Arthur Unbleached All-Purpose Flour; 0.5 cup water; 0.125 tsp instant yeast; 2.25 cup King Arthur Unbleached All-Purpose Flour; 0.75 cup water; 1 tsp instant yeast; 1 tsp granulated sugar; 1.25 tsp table salt; 1 tbsp olive oil; 3 tbsp olive oil; 0.5 tsp table salt; 1 cup crumbled feta cheese; 1 tbsp 1 to 2 tablespoons olive oil; 0 each flaky sea salt

King Arthur Test Kitchen · kingarthurbaking.com · Original

other (asserted)

Baker's percentages

Flour

560g

Water

113g

Hydration

20.2%

Salt

1.9%

Yeast

0.61%

Oil

11.4%

Sauce

—

Cheese

113g

Dough weight

755g

Process

Bake temp

500°F / 260°C

Bake time

20-30 min

Oven

home standard

Surface

stone

Cold ferment

12h

Bulk

0.08333333333333333h

Ingredients (14)

flourKing Arthur Unbleached All-Purpose Flour1 cup · 120g
waterwater0.5 cup · 113g
yeastinstant yeast0.125 tsp · 0.4g
flourKing Arthur Unbleached All-Purpose Flour2.25 cup · 270g
flourwater0.75 cup · 170g
yeastinstant yeast1 tsp · 3g
sugargranulated sugar1 tsp · 4.2g
salttable salt1.25 tsp · 7.5g
oilolive oil1 tbsp · 13g
oilolive oil3 tbsp · 37g
salttable salt0.5 tsp · 3g
cheese othercrumbled feta cheese1 cup · 113g
oil1 to 2 tablespoons olive oil1 tbsp · 13.6g
saltflaky sea salt0 each · 0g

Toppings (5)

over cheeseabout 8 cups fresh spinach280g
over cheesearlic cloves
over cheesemushrooms312g
over cheesecoarsely ground black pepper4.2g
over cheeseKalamata olives71g

Pizza Lab

Baker's percentages

Process

Ingredients (14)

Toppings (5)