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Rhode Island Pizza Strip
Martin Philip · kingarthurbaking.com · Original
Style not identified
DietVegetarian. Not vegan: freshly grated hard cheese.
Against 5,130 pizza recipes
59% hydration: drier than 78% 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
360g
Water
213g
Hydration
59.2%
Salt
3.8%
Yeast
1.25%
Oil
12.2%
Sauce
570g
Cheese
n/a
Dough weight
667g
Process
Bake temp
450°F / 232°C
Bake time
20 to 25 min
Oven
home standard
Surface
stone
Ingredients (9)
- flourKing Arthur Unbleached Bread Flour3 cup · 360g
- yeastinstant yeast1 1/2 tsp · 4.5g
- salttable salt1 1/4 tsp · 7.5g
- waterplus 3 tablespoons water3/4 cup · 213g
- oilolive oil2 tbsp · 25g
- cheese otherfreshly grated hard cheesen/a
- sauce tomatocrushed red tomatoes1 3/4 cup · 400g
- sauce tomatoone 6-ounce can tomato paste170g
- sugargranulated sugar1 tbsp · 12g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesered pepper flakes
- over cheesedried oregano
- over cheese3 large cloves garlic21g
- over cheeseItalian Herb Seasoning or oregano2 tsp · 1g
- over cheeseground black pepper1/2 tsp · 2.1g
Keep exploring
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