Pizza Lab5,130 recipes
← All pizzas

Pizza Braid

Charlotte Rutledge · kingarthurbaking.com · Original

Style not identified

DietPossibly vegetarian: two lines could not be resolved (pizza sauce, about 1 cup of your favorite pre-cooked). Reviewed: favorite pre-cooked topping; mozzarella.

Against 5,130 pizza recipes

95% hydration: wetter than 99% of the 1,480 doughs that parse, baked at 350°F, hotter than 1% 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. Hydration counts the water in this dough's milk or beer (about 88% and 92% of their weight), as bakers do.

Flour

186g

Liquid, as water

177g

Hydration

94.9%

Salt

2.4%

Yeast

2.42%

Oil

13.4%

Sauce

74g

Cheese

127g

Dough weight

400g

Process

Bake temp

350°F / 177°C

Bake time

45 to 60 min

Oven

home standard

Surface

stone

Bulk

2h

Ingredients (9)

  • flourto 1 2/3 cups cups King Arthur Pizza Flour Blend or 1 1/2 cups to 1 2/3 cups cups King Arthur Unbleached All-Purpose Flour1 1/2 cup · 186g
  • dairy doughKing Arthur Baker's Special Dry Milk or nonfat dry milk1/4 cup · 28g
  • yeastinstant yeast1 1/2 tsp · 4.5g
  • salttable salt3/4 tsp · 4.5g
  • cheese otherKing Arthur Better Cheddar Cheese Powder2 tbsp · 14g
  • oilolive oil2 tbsp · 25g
  • waterlukewarm water2/3 cup · 152g
  • sauce tomatopizza sauce1/3 cup · 74g
  • cheese mozzarellamozzarella cheese or pizza cheese blend1 cup · 113g

Toppings (3)

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

  • over cheeseKing Arthur Pizza Dough Flavor1 tbsp · 12.5g
  • over cheeseKing Arthur Pizza Seasoning2 tsp · 8.4g
  • over cheeseabout 1 cup of your favorite pre-cooked57g

Keep exploring

Or browse all 5130 pizza recipes.