Loaded Baked Potato Pizza
David Tamarkin · kingarthurbaking.com · Original
Style not identified
DietNot vegetarian: cooked thick-cut bacon.
Against 5,130 pizza recipes
90% hydration: wetter than 93% of the 1,480 doughs that parse, baked at 500°F, hotter than 80% 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. Hydration counts the water in this dough's milk or beer (about 88% and 92% of their weight), as bakers do.
Flour
360g
Liquid, as water
326g
Hydration
90.4%
Salt
n/a
Yeast
0.83%
Oil
11.1%
Sauce
n/a
Cheese
141g
Dough weight
789g
Process
Bake temp
500°F / 260°C
Bake time
25 to 30 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (10)
- flourKing Arthur Unbleached Bread Flour3 cup · 360g
- salttable salt1 1/2 tsp · 8g
- yeastinstant yeast1 tsp · 3g
- waterplus 3 tablespoons water1 cup · 270g
- oilgenerous 2 tablespoons olive oil27g
- saltplus 1 teaspoon table salt2 tbsp · 36g
- oilolive oil1 tbsp · 13g
- cheese othercheddar cheese1 1/4 cup · 141g
- dairy doughsour cream1/4 cup · 57g
- watermilk1 tbsp · 15g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseYukon Gold potatoes1 lb · 454g
- over cheese1/2 medium onion170g
- over cheeserosemary1 1/2 tsp · 6.3g
- over cheesered pepper flakes1/2 tsp · 2.1g
- over cheesecooked thick-cut bacon4 oz · 113g
- over cheesechives
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