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The Fastest Homemade Pizza Ever
PJ Hamel · kingarthurbaking.com · Original
Style not identified
DietVegan. 8 ingredients checked.
Against 5,130 pizza recipes
54% hydration: drier than 84% 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
312g
Water
170g
Hydration
54.5%
Salt
2.6%
Yeast
1.92%
Oil
8.0%
Sauce
n/a
Cheese
n/a
Dough weight
542g
Process
Bake temp
450°F / 232°C
Bake time
6 min
Oven
home standard
Surface
stone
Ingredients (7)
- yeastinstant yeast2 tsp · 6g
- sugargranulated sugar2 tsp · 8.4g
- salttable salt1 1/4 tsp · 8g
- dairy doughKing Arthur Easy Roll Dough Improver1 tbsp · 12.5g
- flourKing Arthur Italian-Style Flour*3 cup · 312g
- waterwater3/4 cup · 170g
- oilolive oil2 tbsp · 25g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseKing Arthur Pizza Dough Flavor1 tbsp · 12.5g
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 54% hydration and 2.6% 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 54% 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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