Light and Crispy Pizza
King Arthur Test Kitchen · kingarthurbaking.com · Original
Style not identified
DietVegan. 8 ingredients checked.
Against 5,130 pizza recipes
71% hydration: wetter than 59% of the 1,480 doughs that parse, baked at 450°F, hotter than 58% 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
240g
Water
170g
Hydration
70.8%
Salt
2.5%
Yeast
1.88%
Oil
5.8%
Sauce
n/a
Cheese
n/a
Dough weight
435g
Process
Bake temp
450°F / 232°C
Bake time
14 to 18 min
Oven
home standard
Surface
stone
Cold ferment
4h
Bulk
0h
Ingredients (5)
- waterwater3/4 cup · 170g
- oilolive oil1 tbsp · 14g
- salttable salt1 tsp · 6g
- flourKing Arthur Unbleached All-Purpose Flour2 cup · 240g
- yeastinstant yeast1 1/2 tsp · 4.5g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseKing Arthur Pizza Dough Flavor2 tsp · 8.4g
- over cheesebaking powder1 tsp · 4.2g
Keep exploring
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Do something with it
- Scale this doughStart from 71% hydration and 2.5% 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 71% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, this one included.
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