Mini Pizzas
Martin Philip · kingarthurbaking.com · Original
Style not identified
DietPossibly vegetarian: two lines could not be resolved (about 4 tablespoons pizza sauce, toppings of your choice). Reviewed: toppings of your choice; mozzarella.
Against 5,130 pizza recipes
72% hydration: wetter than 65% 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.
Flour
210g
Water
152g
Hydration
72.4%
Salt
2.9%
Yeast
1.43%
Oil
6.2%
Sauce
80g
Cheese
n/a
Dough weight
543g
Process
Bake temp
500°F / 260°C
Bake time
1 to 2 min
Oven
home standard
Surface
stone
Ingredients (9)
- flourKing Arthur Unbleached Bread Flour1 3/4 cup · 210g
- yeastinstant yeast1 tsp · 3g
- sugargranulated sugar1 tsp · 4g
- salttable salt1 tsp · 6g
- waterwater2/3 cup · 152g
- oilolive oil1 tbsp · 13g
- sauce tomatoabout 4 tablespoons pizza sauce80g
- dairy doughlow-moisture mozzarella cheese4 1/2 oz · 155g
- cheese othergrated Parmesan cheesen/a
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseyellow cornmeal
- over cheesetoppings of your choice
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 72% hydration and 2.9% 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 72% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, this one included.
Or browse all 5130 pizza recipes.