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Spinach and Artichoke Pizza
Charlotte Rutledge · 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
496g
Water
567g
Hydration
114.3%
Salt
2.4%
Yeast
1.21%
Oil
5.0%
Sauce
—
Cheese
482g
Dough weight
1219g
Process
Bake temp
450°F / 232°C
Bake time
5-5 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (10)
- waterlukewarm water1.5 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 cream0.5 cup · 113g
- watercooked8 oz · 227g
- cheese othergrated Parmesan cheese0.25 cup · 28g
- cheese mozzarellagrated mozzarella cheese2 cup · 227g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseKing Arthur Pizza Seasoning1 tbsp · 12.5g
- over cheesefinely chopped garlic2 tsp · 8.4g
- over cheese1 can artichoke hearts327g