Flaky Puff Crust Pizza
King Arthur Baking · kingarthurbaking.com · Original
Style not identified
DietVegetarian. Not vegan: parmesan cheese, mozzarella cheese, butter.
Against 5,130 pizza recipes
57% hydration: drier than 81% of the 1,480 doughs that parse, baked at 475°F, hotter than 73% 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
300g
Water
170g
Hydration
56.7%
Salt
2.7%
Yeast
2.27%
Oil
20.7%
Sauce
151g
Cheese
139g
Dough weight
776g
Process
Bake temp
475°F / 246°C
Bake time
10 to 15 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (10)
- flourplus 1 tablespoon King Arthur ‘00’ Pizza Flour or 2 1/2 cups King Arthur Unbleached All-Purpose Flour2 1/2 cup · 300g
- yeastinstant yeast2 1/4 tsp · 6.8g
- salttable salt1 1/4 tsp · 8g
- sugargranulated sugar1/2 tsp · 2.1g
- waterwater3/4 cup · 170g
- sauce tomatopizza sauce2/3 cup · 151g
- cheese otherParmesan cheese1/4 cup · 25g
- dairy doughmozzarella cheese8 oz · 227g
- oilextra-virgin olive oil1/4 cup · 50g
- saltpinch of table saltn/a
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebutter4 tbsp · 57g
- over cheese2 heaping tablespoons basil2 tbsp · 10g
- over cheese1/2 to 1 teaspoon lemon juice1/2 tsp · 2.1g
- over cheese1/2 clove garlic
- over cheesepinch of red pepper flakes
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 57% hydration and 2.7% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 57% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, this one included.
Or browse all 5130 pizza recipes.