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Thin-Crust Spinach & Feta 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
369g
Water
170g
Hydration
46.1%
Salt
2.2%
Yeast
1.22%
Oil
14.2%
Sauce
—
Cheese
227g
Dough weight
625g
Process
Bake temp
450°F / 232°C
Bake time
5-7 min
Oven
home standard
Surface
stone
Bulk
1h
Ingredients (9)
- yeast1 1/2 to 2 teaspoons instant yeast*1.5 tsp · 4.5g
- sugargranulated sugar2 tsp · 8.4g
- salttable salt1.25 tsp · 8g
- dairy doughKing Arthur Baker's Special Dry Milk or nonfat dry milk1 tbsp · 12.5g
- flourKing Arthur Italian-Style Flour3.5 cup · 369g
- waterto 3/4 cup plus 2 tablespoons water0.75 cup · 170g
- oilolive oil2 tbsp · 27.2g
- saltbig pinch of table salt—
- cheese other6 to 8 ounces feta cheese6 oz · 226.8g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseTwo 10-ounce packages frozen spinach or two 16-ounce bags frozen spinach567g
- over cheese2 to 4 peeled