Stuffed-Crust Pizza
King Arthur Test Kitchen · kingarthurbaking.com · Original
Style not identified
DietVegetarian. Not vegan: pieces mozzarella string cheese, low-moisture mozzarella cheese, parmesan cheese.
Against 5,130 pizza recipes
69% hydration: wetter than 52% of the 1,480 doughs that parse, baked at 550°F, hotter than 92% 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
290g
Water
199g
Hydration
68.6%
Salt
2.1%
Yeast
1.55%
Oil
5.2%
Sauce
29g
Cheese
85g
Dough weight
515g
Process
Bake temp
550°F / 288°C
Bake time
8 to 10 min
Oven
home standard
Surface
stone
Ingredients (10)
- flourKing Arthur ‘00’ Pizza Flour2 1/2 cup · 290g
- waterplus 2 tablespoons water3/4 cup · 199g
- yeastinstant yeast or active dry yeast1 1/2 tsp · 4.5g
- oilenerous tablespoon olive oil1 tbsp · 15g
- salttable salt1 tsp · 6g
- cheese mozzarella4 pieces mozzarella string cheesen/a
- sauce tomatopizza sauce2 tbsp · 29g
- cheese mozzarellalow-moisture mozzarella cheese3 oz · 85g
- oilolive oiln/a
- cheese otherParmesan cheesen/a
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- post bakeKing Arthur Pizza Seasoning1 tsp · 4.2g
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 69% hydration and 2.1% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 69% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, this one included.
Or browse all 5130 pizza recipes.