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Now or Later Pizza Crust
PJ Hamel · kingarthurbaking.com · Original
Style not identified
DietVegan. 8 ingredients checked.
Against 5,130 pizza recipes
61% hydration: drier than 70% of the 1,480 doughs that parse, baked at 450°F, hotter than 58% 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
416g
Water
255g
Hydration
61.3%
Salt
1.9%
Yeast
0.72%
Oil
6.0%
Sauce
n/a
Cheese
n/a
Dough weight
707g
Process
Bake temp
450°F / 232°C
Bake time
8 to 10 min
Oven
home standard
Surface
stone
Bulk
0.08333333333333333h
Ingredients (7)
- flourKing Arthur Unbleached All-Purpose Flour1 3/4 cup · 210g
- flourKing Arthur Semolina Flour*1 1/4 cup · 206g
- yeastinstant yeast1 tsp · 3g
- salttable salt1 1/4 tsp · 8g
- oilolive oil2 tbsp · 25g
- waterplus 2 tablespoons to 1 1/4 cups water1 cup · 255g
- sauce tomatotomato saucen/a
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseKing Arthur Pizza Dough Flavor1 tbsp · 6g
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