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Pizza Braid
Charlotte Rutledge · kingarthurbaking.com · Original
other (asserted)
Baker's percentages
Flour
186g
Water
152g
Hydration
81.7%
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
45-60 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 Flour1.5 cup · 186g
- dairy doughKing Arthur Baker's Special Dry Milk or nonfat dry milk0.25 cup · 28g
- yeastinstant yeast1.5 tsp · 4.5g
- salttable salt0.75 tsp · 4.5g
- cheese otherKing Arthur Better Cheddar Cheese Powder2 tbsp · 14g
- oilolive oil2 tbsp · 25g
- waterlukewarm water0.6666666666666666 cup · 152g
- sauce tomatopizza sauce0.3333333333333333 cup · 74g
- cheese mozzarellamozzarella cheese or pizza cheese blend1 cup · 113g
Toppings (3)
- over cheeseKing Arthur Pizza Dough Flavor12.5g
- over cheeseKing Arthur Pizza Seasoning8.4g
- over cheeseabout 1 cup of your favorite pre-cooked57g