← All pizzas
Hawaiian Pizza
PJ Hamel · 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
450g
Water
340g
Hydration
75.6%
Salt
1.8%
Yeast
0.67%
Oil
5.6%
Sauce
454g
Cheese
227g
Dough weight
826g
Process
Bake temp
425°F / 218°C
Bake time
12-16 min
Oven
home standard
Surface
stone
Bulk
1h
Ingredients (7)
- flourKing Arthur Unbleached Bread Flour3.75 cup · 450g
- yeastinstant yeast1 tsp · 3g
- salttable salt1.25 tsp · 8g
- oilolive oil2 tbsp · 25g
- waterlukewarm water1.5 cup · 340g
- sauce tomatotomato or pizza sauce2 cup · 454g
- cheese mozzarella2 to 4 cups shredded cheese2 cup · 227g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseplus 1 teaspoon King Arthur Pizza Dough Flavor1 tbsp · 12.5g
- over cheese1 pineapple1 cup · 200g
- over cheeseham1 lb · 453.6g