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Light and Crispy Pizza
King Arthur Test Kitchen · 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
240g
Water
170g
Hydration
70.8%
Salt
2.5%
Yeast
1.88%
Oil
5.8%
Sauce
—
Cheese
—
Dough weight
435g
Process
Bake temp
450°F / 232°C
Bake time
14-18 min
Oven
home standard
Surface
stone
Cold ferment
4h
Bulk
0h
Ingredients (5)
- waterwater0.75 cup · 170g
- oilolive oil1 tbsp · 14g
- salttable salt1 tsp · 6g
- flourKing Arthur Unbleached All-Purpose Flour2 cup · 240g
- yeastinstant yeast1.5 tsp · 4.5g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseKing Arthur Pizza Dough Flavor2 tsp · 8.4g
- over cheeseKing Arthur Easy Roll Dough Improver3 tbsp · 28g
- over cheesebaking powder1 tsp · 4.2g