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Double-Crust Pizza
King Arthur Test Kitchen · 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
560g
Water
113g
Hydration
—
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 (9)
- 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 oil3 tbsp · 37g
- cheese othercrumbled feta cheese1 cup · 113g
- oil1 to 2 tablespoons olive oil1 tbsp · 13.6g
- saltflaky sea salt—
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 olives0.5 cup · 71g