Slow Rise Pizza Crust King Arthur Flour Co Recipes
EASY AS PIE 10-MINUTE NO-RISE THIN-CRUST PIZZA DOUGH
This came from one of the volumes in my e-cookbook collection-- it's meant to yield one 12" pizza but I get about two 8" or 9" individual pizzas with it. You can bake the raw dough with sauce and cheese on it but I prefer to bake ahead and freeze the crusts so I can just thaw it out then put sauce and toppings on. According to the instructions, you can use regular all-purpose flour if you don't have bread flour. (1 3/4 cups AP flour + 5 1/4 teaspoons vital wheat gluten = 1 3/4 cups bread flour)
Provided by the80srule
Categories Low Cholesterol
Time 20m
Yield 2 9" crusts, 2 serving(s)
Number Of Ingredients 6
Steps:
- Proof the yeast in the warm water with the honey or sugar for 8-10 minutes or until foamy.
- Add the remaining ingredients together and knead well, about 2-5 minutes.
- If the dough seems a little sticky, dust your hands with some flour and knead again.
- Grease a pizza pan or pie pan with cooking spray, and place the dough into it-- entire thing if a 12" pie, or half for an 8" or 9" pan.
- I prefer to bake these crusts ahead of time-- but if you want to eat it now, you can put the sauce, cheese, toppings, etc. on it and use the same baking instructions.
- Bake at 500F for 8-12 minutes or until the edges are nice and brown.
THE ULTIMATE PIZZA DOUGH, FROM KING ARTHUR FLOUR RECIPE - (4/5)
Provided by Foodiewife
Number Of Ingredients 9
Steps:
- To make the dough: Mix and knead together all of the dough ingredients¬-by hand, mixer or bread machine-till you've created a smooth, very soft, fairly sticky dough. Don't over-knead the dough; it should hold together, but can still look fairly rough on the surface. Allow the dough to rise, covered, for 45 minutes; then refrigerate it for 4 hours (or up to 36 hours); this step will develop the crust's flavor. Make sure you have the dough in a large covered bowl, or put it into a large, lightly greased plastic bag; leave plenty of room for expansion. Remove the dough from the refrigerator, and allow it to rest and warm up a bit while you prepare the toppings. To assemble and bake the pizza: Gently stretch and pat the dough into the pan(s). You'll probably get about two-thirds of the way there before the dough starts shrinking back; walk away for 10 minutes. When you come back, you should be able to pat it all the way into the corners of the pan, or close to it. Allow the dough to rise for 30 minutes to an hour (or more, for thicker crust). Preheat the oven to 450°F. Spread the sauce in a thin film over the crust. Bake the pizza on the lower oven rack for 8 minutes. Remove it from the oven, and arrange your choice of toppings and cheese on top. Return to the oven, and bake on the upper oven rack for an additional 12 to 15 minutes, until the crust is nicely browned, both top and bottom. Check it midway through, and move it to the bottom rack if the top is browning too much, or the bottom not enough. Remove the pizza from the oven, and transfer it from the pan(s) to a rack to cool slightly before serving. For easiest serving, cut into squares with a pair of scissors. Yield: a dozen generous slices.
More about "slow rise pizza crust king arthur flour co recipes"
SLOW RISE PIZZA DOUGH RECIPES | ITALIAN FOOD FOREVER
From italianfoodforever.com
Reviews 6Category BreadsServings 8
- Put the salt, yeast and olive oil in the center and then begin to pour the cold water in mixing it into the dough initially with a fork, and then with your hands.
- Continue to mix the water into the dough adding in the additional flour as needed until you have a workable mass.
PIZZA CRUST RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.4/5 (291)Total Time 3 hrs 8 minsServings 12Calories 130 per serving
- If you're using active dry yeast, dissolve it, with a pinch of sugar, in 2 tablespoons of the lukewarm water. Let the yeast and water sit at room temperature for 15 minutes, until the mixture has bubbled and expanded. If you're using instant yeast, you can skip this step., Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine the dissolved yeast (or the instant yeast) with the remainder of the ingredients. Mix and knead everything together—by hand, mixer or bread machine set on the dough cycle—till you've made a soft, smooth dough. If you're kneading in a stand mixer, it should take 4 to 5 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom. Don't over-knead the dough; it should hold together, but can still look fairly rough on the surface., To make pizza up to 24 hours later, skip to step 5., To make pizza now: Place the dough in a lightly greased bowl, cover the bowl,
THE EASIEST PIZZA YOU'LL EVER MAKE RECIPE | KING ARTHUR …
From kingarthurbaking.com
4.8/5 (255)Calories 90 per servingTotal 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.
NOW OR LATER PIZZA CRUST RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.5/5 (67)Calories 112 per servingTotal Time 7 hrs 35 mins
- For the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Switch to the dough hook, and knead for 7 minutes; the dough should be smooth and quite soft.
WHOLE WHEAT PIZZA CRUST THAT’S A CLASSIC KING ARTHUR …
From godairyfree.org
EASY OVERNIGHT PIZZA DOUGH - NO KNEAD PIZZA CRUST
From thursdaynightpizza.com
SLOW-RISE PIZZA CRUST (KING ARTHUR FLOUR CO.) RECIPE - PINTEREST
From pinterest.com
NO-KNEAD PIZZA CRUST RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
KING ARTHUR FLOUR'S CRISPY CHEESY PAN PIZZA | GENIUS RECIPES
From youtube.com
A CRISPY, CHEESY PAN PIZZA ANYONE CAN MAKE - FOOD52
From food52.com
SLOW-RISE PIZZA CRUST (KING ARTHUR FLOUR CO.) RECIPE - PINTEREST
From pinterest.com
ST. LOUIS-STYLE PIZZA RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
SLOW-RISE PIZZA CRUST (KING ARTHUR FLOUR CO.) RECIPE - PINTEREST
From pinterest.ca
SLOW-RISE PIZZA CRUST (KING ARTHUR FLOUR CO.) RECIPE
From recipeofhealth.com
THE BEST PIZZA DOUGH, CHEWY THIN CRUST WITH A PUFFY RIM
From blossomtostem.net
NEAPOLITAN-STYLE PIZZA CRUST RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
THE BEST HOMEMADE ULTIMATE PIZZA CRUST, FROM KING ARTHUR FLOUR
From afeastfortheeyes.net
KETO-FRIENDLY PIZZA CRUST RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
THE PIZZA LAB: THREE DOUGHS TO KNOW - SERIOUS EATS
From seriouseats.com
PIZZA DOUGH ENHANCER RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
