Organic No-Knead Pizza Crust
PJ Hamel · kingarthurbaking.com · Original
Style not identified
DietPossibly vegetarian and vegan: one line could not be resolved (your favorite pizza toppings).
Against 5,130 pizza recipes
94% hydration: wetter than 96% 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
360g
Water
340g
Hydration
94.4%
Salt
2.5%
Yeast
0.22%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
710g
Process
Bake temp
450°F / 232°C
Bake time
4 to 8 min
Oven
home standard
Surface
stone
Cold ferment
12h
Ingredients (4)
- flourKing Arthur Organic Bread Flour3 cup · 360g
- yeastinstant yeast1/4 tsp · 0.8g
- salttable salt1 1/2 tsp · 9g
- waterwater1 1/2 cup · 340g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseyour favorite pizza toppings
Keep exploring
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Do something with it
- Scale this doughStart from 94% hydration and 2.5% 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 94% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, this one included.
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