Spinach and Artichoke Pizza

Charlotte Rutledge · kingarthurbaking.com · Original

Style not identified

DietVegetarian. Not vegan: one 8-ounce package cream cheese, sour cream, grated parmesan cheese and 1 more.

Against 5,130 pizza recipes

Its dough did not parse to grams, so it is matched to other recipes by style and toppings.

Baker's percentages

Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.

Flour

496g

Water

567g

Hydration

n/a

Salt

2.4%

Yeast

1.21%

Oil

5.0%

Sauce

n/a

Cheese

482g

Dough weight

1219g

Hydration above 95% is almost certainly a cups-to-grams parse error, so this dough sits out the charts.

Bake temp

450°F / 232°C

Bake time

5 min

Oven

home standard

Surface

stone

Bulk

waterlukewarm water1 1/2 cup · 340g
oilolive oil2 tbsp · 25g
salttable salt2 tsp · 12g
flourKing Arthur Pizza Flour Blend or 4 cups King Arthur Unbleached All-Purpose Flour4 cup · 496g
yeastinstant yeast2 tsp · 6g
cheese otherone 8-ounce package cream cheese227g
dairy doughsour cream1/2 cup · 113g
watercooked8 oz · 227g
cheese othergrated Parmesan cheese1/4 cup · 28g
cheese mozzarellagrated mozzarella cheese2 cup · 227g

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.