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No-Knead Pan Pizza
Charlotte Rutledge · 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
202g
Water
142g
Hydration
70.3%
Salt
2.2%
Yeast
1.49%
Oil
6.4%
Sauce
227g
Cheese
195g
Dough weight
365g
Process
Bake temp
425°F / 218°C
Bake time
10-15 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (8)
- waterplus 2 tablespoons water0.5 cup · 142g
- oilolive oil1 tbsp · 13g
- flourplus 2 tablespoons King Arthur Pizza Flour Blend1.5 cup · 202g
- yeastinstant yeast1 tsp · 3g
- salttable salt0.75 tsp · 4.5g
- sauce tomatotomatoes in purée8 oz · 227g
- cheese mozzarellamozzarella cheese1.5 cup · 170g
- cheese otherParmesan cheese0.25 cup · 25g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseKing Arthur Pizza Dough Flavor1 tbsp · 12.5g
- over cheeseKing Arthur Pizza Seasoning or dried Italian herbs1 tsp · 4.2g
- over cheesepepperoni2 oz · 57g