King Arthur Baking Pizza Dough Recipes

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NEAPOLITAN-STYLE PIZZA CRUST RECIPE | KING ARTHUR BAKING

Using your fingers, pull the dough under itself to make a smooth, round ball with the seams tucked into the bottom. Repeat with the second piece of dough, …
From kingarthurbaking.com
4.6/5 (80)
Calories 50 per serving
Total Time 24 hrs 30 mins

Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a medium bowl, mix the dry ingredients, then add the water. Stir until just combined, making a rough but cohesive dough.
Cover the bowl and allow the dough to rise at room temperature overnight, for at least 12 hours and up to 24 hours.
After being kneaded (left) this dough probably won't double in size; instead it will simply become a bit puffy (right).
Place a rack in the center of your oven and preheat the oven to 500°F to 550°F (if your oven goes to 550°F) with a baking steel or stone inside. The position of the rack is important, particularly if you're using parchment paper — too close to the broiler (you need at least 8" clearance) and the top of your pizza (and any visible edges of parchment) will burn before the bottom has had time to bake through. Make sure your oven is at the required temperature for at least 30 minutes before baking, so the steel or stone can fully preheat. , Divide the dough in half. Working with one piece at a time, transfer the dough to a well-floured surface.

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THE EASIEST PIZZA YOU'LL EVER MAKE RECIPE | KING ARTHUR …

Add the flour and Pizza Dough Flavor, starting with 5 1/2 cups (660g) flour and adding more as necessary to make a soft, smooth dough. Knead the dough …
From kingarthurbaking.com
4.8/5 (245)
Calories 90 per serving
Total Time 2 hrs

Dissolve the sugar, yeast, and salt in the lukewarm water (and olive oil, if you're using it)., Add the flour and Pizza Dough Flavor, starting with 5 1/2 cups (660g) flour and adding more as necessary to make a soft, smooth dough., Knead the dough (with your hands, a mixer, or your bread machine set on the dough cycle) until it's smooth and elastic, about 7 to 10 minutes., Place the dough in a lightly greased bowl or other container, cover it, and let it rise for 1 to 2 hours, whatever fits your schedule., Gently deflate the dough, and divide it into four pieces, for medium-crust pizza; or three pieces, for thicker crusts.
Use a rolling pin to roll each piece, on a lightly greased surface, into a circle to fit a 12" pizza pan.
If you prefer a more artisan look to your crust, with scattered random air pockets throughout, hand-stretch the dough to size.

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CRISPY CHEESY PAN PIZZA RECIPE | KING ARTHUR BAKING

About 30 minutes before baking, place one rack at the bottom of the oven and one toward the top (about 4" to 5" from the top heating element). Preheat the …
From kingarthurbaking.com
4.8/5
Calories 380 per serving
Total Time 16 hrs 25 mins

Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. , Place the flour, salt, yeast, water, and 1 tablespoon (13g) of the olive oil in the bowl of a stand mixer or other medium-large mixing bowl.
Stir everything together to make a shaggy, sticky mass of dough with no dry patches of flour. This should take 30 to 45 seconds in a mixer using the beater paddle; or about 1 minute by hand, using a spoon or spatula. Scrape down the sides of the bowl to gather the dough into a rough ball; cover the bowl.
After 5 minutes, uncover the bowl and reach a bowl scraper or your wet hand down between the side of the bowl and the dough, as though you were going to lift the dough out. Instead of lifting, stretch the bottom of the dough up and over its top. Repeat three more times, turning the bowl 90° each time. This process of four stretches, which takes the place of kneading, is called a fold.
Re-cover the bowl, and after 5 minutes do another fold. Wait 5 minutes and repeat; then another 5 minutes, and do a fourth and final fold. Cover the bowl and let the dough rest, undisturbed, for 40 minutes. Then refrigerate it for a minimum of 12 hours, or up to 72 hours. It'll rise slowly as it chills, developing flavor; this long rise will also add flexibility to your schedule. , About 3 hours before you want to serve your pizza, prepare your pan. Pour 1 1/2 tablespoons (18g) olive oil into a well-seasoned cast iron skillet that’s 10” to 11” diameter across the top, and about 9” across the bottom. Heavy, dark cast iron will give you a superb crust; but if you don’t have it, use another oven-safe heavy-bottomed skillet of similar size, or a 10” round cake pan or 9” square pan. Tilt the pan to spread the oil across the bottom, and use your fingers or a paper towel to spread some oil up the edges, as well. , Transfer the dough to the pan and turn it once to coat both sides with the oil.

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PIZZA CRUST RECIPE | KING ARTHUR BAKING

One 1"-thick 14" round pizza. Divide the dough in half, for two pizzas; or leave it whole for one pizza. If you're making a rectangular pizza, shape the dough …
From kingarthurbaking.com
4.4/5 (275)
Total Time 3 hrs 8 mins
Servings 12
Calories 130 per serving

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SOURDOUGH PIZZA CRUST RECIPE | KING ARTHUR BAKING

To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In your large mixing bowl or bowl of your stand mixer, combine the lesser amount of water, the flour, salt, yeast, and …
From kingarthurbaking.com

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PIZZA CRUST MIX - KING ARTHUR BAKING COMPANY

Pizza Dough Flavor adds a cheesy garlicky kick to your crust. Just add water and oil (yeast is included), then knead, allow to rise, shape, and bake. Ideal for making perfect homemade …
From shop.kingarthurbaking.com

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55 BEST KING ARTHUR PIZZA DOUGH RECIPE IDEAS | KING ARTHUR PIZZA …

May 2, 2021 - Explore Lloyd McIndoe's board "King arthur pizza dough recipe" on Pinterest. See more ideas about king arthur pizza dough recipe, pizza dough, pizza recipes dough. …
From pinterest.ca

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21 THIN CRUST PIZZA DOUGH RECIPE KING ARTHUR - SELECTED RECIPES

Thin Crust Pizza Dough ( Yeast-Free ), makes two 10″ pizzas. Mix your flour, baking powder, and salt together in a mixing bowl. Mix your water and olive oil together in a separate small …
From selectedrecipe.com

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'00' FLOUR FOR PIZZA DOUGH | KING ARTHUR BAKING COMPANY

Authentic Homemade Neapolitan Pizza. Our Pizza Flour is milled from 100% American-grown wheat to precise “00” standards: perfect for homemade Neapolitan-style pizza. Its silky …
From shop.kingarthurbaking.com

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KING ARTHUR 00 PIZZA DOUGH RECIPES ALL YOU NEED IS FOOD

Knead the dough for 6 to 8 minutes, until it's smooth and silky. Place it in a greased bowl, cover, and let it rise until almost doubled, 60 to 90 minutes. To make the filling: Combine the pizza …
From stevehacks.com

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KETO WHEAT PIZZA CRUST MIX - KING ARTHUR BAKING COMPANY

Delicious keto pizza crusts in a flash. Finally, a pizza crust mix that delivers great pizza taste and texture with only 1g of net carbs per serving! Our easy-to-make mix makes it simple to create …
From shop.kingarthurbaking.com

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OUR 15 MOST POPULAR KING ARTHUR FLOUR PIZZA DOUGH EVER – EASY …

2022-10-06 Now or Later Pizza Recipe King Arthur Flour. 9. King Arthur Flour Gluten Free Bread & Pizza Crust Mix 18. 10. The Ultimate Pizza Crust from King Arthur Flour. 11. King …
From eatwhatweeat.com

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15 KING ARTHUR PIZZA DOUGH RECIPE OF THE YEAR

The pizza dough can be made up to 1 day ahead. If making the dough ahead, refrigerate the dough to allow it to double in volume slowly, rather than rise quickly at room temperature. 1In …
From selectedrecipe.com

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ARTISAN NO-KNEAD PIZZA CRUST RECIPE | KING ARTHUR BAKING

Using your fingers, pull the dough under itself to make a smooth, round ball with the seams tucked into the bottom. Repeat with the other piece of dough. Place each ball seam-side …
From kingarthurbaking.com

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PIZZA | KING ARTHUR BAKING

Collapse Bakery Flour Sales Bakery Flour Sales. Products; Distributors; Formulas; Reference Expand Reference. Collapse Reference Reference
From kingarthurbaking.com

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BURGUNDY COCOA - KING ARTHUR BAKING COMPANY

A cocoa with good looks and great taste. With a rich, vibrant mahogany color and fudge-like flavor, this Dutch-processed cocoa powder is the darling of the chocolate world. It's the perfect …
From shop.kingarthurbaking.com

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AMAZON.COM : KING ARTHUR BAKING COMPANY KETO BREAD & MUFFIN …

Follow the recipe on the box to make crisp and chewy pizza crust. Founded in 1790, King Arthur is a 100% Employee-Owned Company, a founding B Corporation and the nation's …
From amazon.com

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15 KING ARTHUR PIZZA SAUCE RECIPE - SELECTED RECIPES

Mix tomato paste and sauce together in a medium size bowl until well combined (all the lumps of paste are incorporated into the sauce). Add the rest of the ingredients ( oregano, Italian …
From selectedrecipe.com

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21 KING ARTHUR FLOUR PIZZA DOUGH FLAVOR RECIPE

To make pizza dough more flavorful, use Italian 00 flour, add 1 ⅓ teaspoons of salt to every 2 cups of flour in the mix, and let the dough rise for 24-48 hours in your fridge. Sometimes, the …
From selectedrecipe.com

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KING ARTHUR FLOUR PIZZA DOUGH RECIPE | MYPLATEAPP.COM

2012-03-12 20 To serve pizza up to 2 days later: Remove the untopped, partially baked crust from the oven, cool completely on a rack, wrap in plastic, and store at room temperature. …
From myplateapp.com

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21 PIZZA CRUST RECIPE KING ARTHUR - SELECTED RECIPES

Pre-bake the dough. It’s absolutely essential to pre-bake the dough for 5-6 minutes before adding your toppings. Once you’ve added Pizza Sauce and all your toppings, return it to the …
From selectedrecipe.com

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PIZZA DOUGH FLAVOR - KING ARTHUR BAKING COMPANY

Unique flow-through design gently blends muffin, pancake, and other batters you don't want to beat, for fear of toughening your baked treats. We especially like to use this to stir our …
From shop.kingarthurbaking.com

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KING ARTHUR GLUTEN FREE PIZZA DOUGH RECIPES

GLUTEN-FREE SOURDOUGH STARTER - KING ARTHUR BAKING. Day 1: Mix together the flour and water in a medium-sized bowl, stirring until thoroughly combined. Cover the bowl, …
From stevehacks.com

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GIANT SKILLET CINNAMON BUN RECIPE | KING ARTHUR BAKING

Be careful not to coil too tightly; leave some room between the rings for the dough to expand. Cover the shaped cinnamon bun and let rise for 60 to 75 minutes, until puffy. Towards the end …
From kingarthurbaking.com

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