Now or Later Pizza Crust

Name: Now or Later Pizza Crust
Cook time: 10 min
Ingredients: 1.75 cup King Arthur Unbleached All-Purpose Flour; 1.25 cup King Arthur Semolina Flour*; 1 tsp instant yeast; 1.25 tsp table salt; 2 tbsp olive oil; 1 cup plus 2 tablespoons to 1 1/4 cups water; 0 each tomato sauce

PJ Hamel · 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

416g

Water

255g

Hydration

61.3%

Salt

1.9%

Yeast

0.72%

Oil

6.0%

Sauce

—

Cheese

—

Dough weight

707g

Process

Bake temp

450°F / 232°C

Bake time

8-10 min

Oven

home standard

Surface

stone

Bulk

0.08333333333333333h

Ingredients (7)

flourKing Arthur Unbleached All-Purpose Flour1.75 cup · 210g
flourKing Arthur Semolina Flour*1.25 cup · 206g
yeastinstant yeast1 tsp · 3g
salttable salt1.25 tsp · 8g
oilolive oil2 tbsp · 25g
waterplus 2 tablespoons to 1 1/4 cups water1 cup · 255g
sauce tomatotomato sauce—

Toppings (1)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

over cheeseKing Arthur Pizza Dough Flavor1 tbsp · 6g

Pizza Lab

Baker's percentages

Process

Ingredients (7)

Toppings (1)