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Pizza à la Mexicana with Corn, Chorizo, and Jalapeños

Pati Jinich · kingarthurbaking.com · Original

Style not identified

DietNot vegetarian: chicken or vegetable broth, mexican chorizo.

Against 5,130 pizza recipes

74% hydration: wetter than 68% of the 1,480 doughs that parse, baked at 500°F, hotter than 80% of recipes that state an oven.

See how all 5,130 pizza recipes compare →

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

6 min

Oven

home standard

Surface

stone

Ingredients (10)

  • flourplus 1 tablespoon King Arthur ‘00’ Pizza Flour2 1/2 cup · 300g
  • water1 scant cup water1 cup · 222g
  • yeastinstant yeast or active dry yeast1 1/2 tsp · 4.5g
  • oilenerous tablespoon olive oil1 tbsp · 15g
  • salttable salt1 tsp · 6g
  • flourKing Arthur Semolina Flour or yellow cornmealn/a
  • sauce tomatoripe tomatoes1 lb · 454g
  • saltsalt and freshly ground black peppern/a
  • 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 onion28.3g
  • over cheesechicken or vegetable broth1/2 cup · 113g
  • over cheeseMexican chorizo1/2 lb · 227g
  • over cheesecorn2/3 cup · 100g
  • over cheesepickled jalapeños1/4 cup · 28g
  • over cheese2 ripe avocado
  • over cheesecrumbled queso Cotija
  • over cheesefresh cilantro leaves

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