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Stuffed Pizza
PJ Hamel · 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
862g
Water
340g
Hydration
—
Salt
3.0%
Yeast
0.70%
Oil
14.4%
Sauce
737g
Cheese
587g
Dough weight
1374g
Process
Bake temp
425°F / 218°C
Bake time
40-45 min
Oven
home standard
Surface
stone
Cold ferment
12h
Bulk
1h
Ingredients (15)
- flourKing Arthur Unbleached All-Purpose Flour6 cup · 720g
- flourKing Arthur Semolina Flour0.75 cup · 142g
- yeastinstant yeast2 tsp · 6g
- salttable salt2.5 tsp · 15g
- oilolive oil2 tbsp · 25g
- oilvegetable oil0.5 cup · 99g
- water1 1/2 to 1 3/4 cups water1.5 cup · 340g
- sauce tomatofennel seeds0.75 tsp
- sauce tomato2 cloves garlic—
- sauce tomato26-ounce aseptic box crushed tomatoes26 oz · 737.1g
- sugargranulated sugar4 tsp · 16.8g
- salt1/4 to 1/2 teaspoon table salt0.25 tsp · 1.5g
- cheese mozzarellamozzarella cheese1 lb · 453.6g
- cheese otherfreshly grated Parmesan1.25 cup · 133g
- cheese otherpizza seasoning—
Toppings (14)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebutter2 tbsp · 28g
- over cheeseground pork1 lb · 453.6g
- over cheesesweet or hot paprika0.5 tsp · 2.1g
- over cheesegarlic powder0.5 tsp · 2.1g
- over cheeseground black pepper1 tsp · 4.2g
- over cheesered chili pepper flakes0.25 tsp
- over cheeseoregano0.5 tsp · 0.3g
- over cheeseground sage0.5 tsp · 2.1g
- over cheesedried basil0.5 tsp · 0.3g
- over cheesedried thyme0.5 tsp · 2.1g
- over cheeseonion0.5 cup · 71g
- over cheesedried oregano or King Arthur Pizza Seasoning1 tsp · 0.5g
- over cheesefrozen chopped spinach1 lb · 453.6g
- over cheesesliced pepperoni or anchovies