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The Easiest Pizza You'll Ever Make
Brinna Sands · kingarthurbaking.com · Original
Style not identified
DietVegan. 7 ingredients checked.
Against 5,130 pizza recipes
63% hydration: drier than 64% of the 1,480 doughs that parse, baked at 450°F, hotter than 58% 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
720g
Water
454g
Hydration
63.1%
Salt
2.5%
Yeast
1.25%
Oil
3.5%
Sauce
n/a
Cheese
n/a
Dough weight
1238g
Process
Bake temp
450°F / 232°C
Bake time
15 to 20 min
Oven
home standard
Surface
stone
Bulk
2h
Ingredients (6)
- waterwater2 cup · 454g
- oilolive oil2 tbsp · 25g
- salttable salt1 tbsp · 18g
- sugargranulated sugar1 tbsp · 12g
- yeastactive dry yeast or instant yeast1 tbsp · 9g
- flourKing Arthur Unbleached All-Purpose Flour or 6 cups King Arthur Pizza Flour Blend6 cup · 720g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseKing Arthur Pizza Dough Flavor2 tbsp · 12g
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 63% hydration and 2.5% 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 63% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, this one included.
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