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Homemade Pizza Pockets
David Turner · kingarthurbaking.com · Original
Style not identified
DietNot vegetarian: finely chopped pepperoni slices.
Against 5,130 pizza recipes
64% hydration: drier than 57% of the 1,480 doughs that parse, baked at 400°F, hotter than 24% 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
360g
Water
232g
Hydration
64.4%
Salt
3.3%
Yeast
1.67%
Oil
0%
Sauce
113g
Cheese
170g
Dough weight
623g
Process
Bake temp
400°F / 204°C
Bake time
20 to 25 min
Oven
home standard
Surface
stone
Ingredients (9)
- flourKing Arthur Unbleached All-Purpose Flour3 cup · 360g
- sugargranulated sugar1 tbsp · 12.5g
- yeastinstant yeast2 tsp · 6g
- salttable salt2 tsp · 12g
- waterwater1 cup · 227g
- water1 large egg beaten with 1 teaspoon water1 tsp · 5g
- sauce tomatopizza sauce1/2 cup · 113g
- cheese mozzarellamozzarella cheese1 1/2 cup · 170g
- cheese otherParmesan cheese2 tsp
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseKing Arthur Pizza Dough Flavor1 tbsp · 12.5g
- over cheeseunsalted butter4 tbsp · 57g
- over cheeseKing Arthur Pizza Seasoning or dried Italian herbs3/4 tsp · 3.2g
- over cheese36 finely chopped pepperoni slices72g
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Do something with it
- Scale this doughStart from 64% hydration and 3.3% salt, then set your own flour weight and ball count.
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- Where it sits among the restEvery dough plotted by its numbers, this one included.
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