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Grilled Pizza
Martin Philip · 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
300g
Water
222g
Hydration
74.0%
Salt
2.0%
Yeast
1.50%
Oil
27.3%
Sauce
—
Cheese
—
Dough weight
615g
Process
Bake temp
350°F / 177°C
Bake time
4-4 min
Oven
home standard
Surface
stone
Ingredients (7)
- flourplus 1 tablespoon King Arthur ‘00’ Pizza Flour2.5 cup · 300g
- water1 scant cup water1 cup · 222g
- yeastinstant yeast or active dry yeast1.5 tsp · 4.5g
- oilenerous tablespoon olive oil1 tbsp · 15g
- salttable salt1 tsp · 6g
- flourKing Arthur Semolina Flour or yellow cornmeal—
- oilolive oil0.3333333333333333 cup · 67g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese2 cloves garlic