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Pizza à la Mexicana with Corn, Chorizo, and Jalapeños
Pati Jinich · 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
300g
Water
222g
Hydration
74.0%
Salt
2.0%
Yeast
1.50%
Oil
9.0%
Sauce
454g
Cheese
227g
Dough weight
560g
Process
Bake temp
500°F / 260°C
Bake time
10-15 min
Oven
home standard
Surface
stone
Ingredients (10)
- flourplus 1 tablespoon King Arthur ‘00’ Pizza Flour2.5 cup · 300g
- water1 scant cup water1 cup · 222g
- yeastinstant yeast or active dry yeast1.5 tsp · 4.5g
- oilenerous tablespoon olive oil1 tbsp · 15g
- salttable salt1 tsp · 6g
- flourKing Arthur Semolina Flour or yellow cornmeal—
- sauce tomatoripe tomatoes1 lb · 454g
- saltsalt and freshly ground black pepper—
- oilolive oil1 tbsp · 12g
- cheese othershredded Oaxaca cheese or melty cheese of your choice2 cup · 227g
Toppings (10)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesearlic clove
- over cheese2 chiles de arbol
- over cheeseone 1/2"-thick slice of white onion28.4g
- over cheesechicken or vegetable broth0.5 cup · 113g
- over cheeseMexican chorizo0.5 lb · 226.8g
- over cheesecorn0.6666666666666666 cup · 100g
- over cheesepickled jalapeños0.25 cup · 28g
- over cheese2 ripe avocado
- over cheesecrumbled queso Cotija
- over cheesefresh cilantro leaves