Pizza Party Buns
PJ Hamel · kingarthurbaking.com · Original
Style not identified
DietNot vegetarian: pepperoni.
Against 5,130 pizza recipes
59% hydration: drier than 76% of the 1,480 doughs that parse, baked at 350°F, hotter than 1% 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. Hydration counts the water in this dough's milk or beer (about 88% and 92% of their weight), as bakers do.
Flour
420g
Liquid, as water
249g
Hydration
59.3%
Salt
2.1%
Yeast
1.79%
Oil
8.3%
Sauce
113g
Cheese
227g
Dough weight
755g
Process
Bake temp
350°F / 177°C
Bake time
25 to 30 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (7)
- dairy doughmilk1 1/4 cup · 283g
- oilolive oil3 tbsp · 35g
- salttable salt1 1/2 tsp · 9g
- flourKing Arthur Unbleached Bread Flour3 1/2 cup · 420g
- yeastinstant yeast2 1/2 tsp · 7.5g
- sauce tomatopizza sauce1/2 cup · 113g
- cheese mozzarellashredded mozzarella or Monterey Jack cheese2 cup · 227g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesepepperoni1 cup · 113g
Keep exploring
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Do something with it
- Scale this doughStart from 59% hydration and 2.1% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 59% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, this one included.
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