Quick Beer-Crust Pizza
King Arthur Baking · kingarthurbaking.com · Original
Style not identified
DietVegan. 8 ingredients checked.
Against 5,130 pizza recipes
57% hydration: drier than 80% 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. Hydration counts the water in this dough's milk or beer (about 88% and 92% of their weight), as bakers do.
Flour
545g
Liquid, as water
313g
Hydration
57.4%
Salt
1.6%
Yeast
1.10%
Oil
4.6%
Sauce
n/a
Cheese
n/a
Dough weight
585g
Process
Bake temp
450°F / 232°C
Bake time
5 min
Oven
home standard
Surface
stone
Bulk
0.03333333333333333h
Ingredients (5)
- flourKing Arthur Unbleached All-Purpose Flour2 1/2 cup · 300g
- flourKing Arthur Semolina Flour*1 1/2 cup · 245g
- yeastinstant yeast2 tsp · 6g
- salttable salt1 1/2 tsp · 9g
- oilolive oil2 tbsp · 25g
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 cheesebaking powder1 tsp · 4.2g
- over cheesebeer1 1/2 cup · 340g
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