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No-Knead Pizza Crust
PJ Hamel · kingarthurbaking.com · Original
other (asserted)
Baker's percentages
Flour
360g
Water
340g
Hydration
94.4%
Salt
2.5%
Yeast
0.22%
Oil
—
Sauce
—
Cheese
—
Dough weight
710g
Process
Bake temp
450°F / 232°C
Bake time
4-8 min
Oven
home standard
Surface
stone
Cold ferment
12h
Ingredients (4)
- flourKing Arthur Unbleached Bread Flour3 cup · 360g
- yeastinstant yeast0.25 tsp · 0.8g
- salttable salt1.5 tsp · 9g
- waterwater1.5 cup · 340g
Toppings (1)
- over cheeseyour favorite pizza toppings