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Rhode Island Pizza Strip
Martin Philip · kingarthurbaking.com · Original
other (asserted)
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
15.6%
Sauce
570g
Cheese
—
Dough weight
667g
Process
Bake temp
450°F / 232°C
Bake time
3-5 min
Oven
home standard
Surface
stone
Ingredients (9)
- flourKing Arthur Unbleached Bread Flour3 cup · 360g
- yeastinstant yeast1.5 tsp · 4.5g
- salttable salt1.25 tsp · 7.5g
- waterplus 3 tablespoons water0.75 cup · 213g
- oilolive oil2 tbsp · 25g
- cheese otherfreshly grated hard cheese—
- sauce tomatocrushed red tomatoes1.75 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 pepper0.5 tsp · 2.1g