Pull-Apart Pizza Bread
Molly Marzalek-Kelly · kingarthurbaking.com · Original
Style not identified
DietPossibly vegetarian: one line could not be resolved (toppings of your choice). Reviewed: toppings of your choice; Parmesan.
Against 5,130 pizza recipes
69% hydration: wetter 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
414g
Water
284g
Hydration
68.6%
Salt
1.9%
Yeast
0.72%
Oil
9.3%
Sauce
n/a
Cheese
126g
Dough weight
748g
Process
Bake temp
450°F / 232°C
Bake time
18 to 22 min
Oven
home standard
Surface
stone
Bulk
0.08333333333333333h
Ingredients (10)
- flourKing Arthur Unbleached All-Purpose Flour1 3/4 cup · 210g
- flourKing Arthur Semolina Flour*1 1/4 cup · 204g
- waterwater1 1/4 cup · 284g
- oilolive oil2 tbsp · 25g
- salttable salt1 1/4 tsp · 8g
- yeastinstant yeast1 tsp · 3g
- oil1 to 2 tablespoons olive oil1 tbsp · 13.6g
- cheese other2 to 4 tablespoons Parmesan cheese2 tbsp · 13g
- cheese otherKing Arthur Better Cheddar Cheese Powder*1 tbsp
- cheese mozzarellagrated cheese of your choice1 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 cheese1 to 2 tablespoons King Arthur Pizza Seasoning*1 tbsp · 5g
- over cheesetoppings of your choice *1 cup · 150g
Keep exploring
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Do something with it
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