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Pizza Italiana
Susan Reid · kingarthurbaking.com · Original
Style not identified
DietVegan. 7 ingredients checked.
Against 5,130 pizza recipes
66% hydration: drier than 52% 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
343g
Water
227g
Hydration
66.2%
Salt
2.3%
Yeast
0.87%
Oil
7.3%
Sauce
n/a
Cheese
n/a
Dough weight
606g
Process
Bake temp
450°F / 232°C
Bake time
15 to 17 min
Oven
home standard
Surface
stone
Bulk
0.08333333333333333h
Ingredients (6)
- flourKing Arthur ‘00’ Pizza Flour1 1/2 cup · 180g
- flourKing Arthur Semolina Flour1 cup · 163g
- yeastinstant yeast1 tsp · 3g
- salttable salt1 1/4 tsp · 8g
- oilolive oil2 tbsp · 25g
- waterwater1 cup · 227g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseKing Arthur Pizza Dough Flavor1 tbsp · 12.5g
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