Pizza Twist Bread
Susan Reid · kingarthurbaking.com · Original
Style not identified
DietVegetarian. Not vegan: king arthur baker's special dry milk or nonfat dry milk, egg, shredded italian cheese blend or provolone cheese and 2 more.
Against 5,130 pizza recipes
52% hydration: drier than 87% 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
348g
Liquid, as water
182g
Hydration
52.4%
Salt
0.9%
Yeast
1.72%
Oil
10.1%
Sauce
86g
Cheese
127g
Dough weight
576g
Process
Bake temp
350°F / 177°C
Bake time
10 to 15 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (11)
- flourKing Arthur ‘00’ Pizza Flour3 cup · 348g
- yeastinstant yeast2 tsp · 6g
- salttable salt1/2 tsp · 3g
- dairy doughKing Arthur Baker's Special Dry Milk or nonfat dry milk2 tbsp · 14g
- waterwater3/4 cup · 170g
- egg dough1 large eggn/a
- oilgarlic oil3 tbsp · 35g
- sauce tomatopizza sauce3 tbsp · 43g
- sauce tomatotomato paste3 tbsp · 43g
- cheese othershredded Italian cheese blend or provolone cheese1/2 cup · 57g
- cheese mozzarellamozzarella cheese1/3 cup · 70g
Toppings (2)
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 Seasoning1 1/2 tsp · 6.3g
Keep exploring
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Do something with it
- Scale this doughStart from 52% hydration and 0.9% 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 52% 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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