King Arthur Flour Pizza Recipe

This is, truly, the most flavorful pizza dough with the perfect texture of a crunchy crust. Semolina flour is added to all-purpose, and it made all the difference from any other home-style pizza crust I’ve tried. I used a couple of King Arthur Flour “secret” ingredients, which I believe transformed what could have been good pizza to being fantastic pizza!

If I didn’t love my life in California so much, I’d be pounding on King Arthur Flour’s headquarters in Vermont– looking for a job with them. I love their products! I love their recipes, and I especially love their Blog. Their Golden Pull Apart Buns are amazing! I recently made their Puff Turnovers, which my son is begging me to make again. Pizza dough has been on my radar for some time. You see, I cannot help buying KAF’s wide array of ingredients and “enhancers” that they sell. Two products I bought, on my last KAF shopping spree, were their Pizza Dough Flavor and their Dough Improver. On Sunday, I finally decided to use a King Arthur Flour recipe for pizza dough. What I liked about this recipe was semolina flour plays a role in the dry ingredients. I already had semolina flour, from my successful experiment in making Semolina Gnocchi:

I used King Arthur Unbleached All-Purpose Flour, semolina*, King Arthur Easy-Roll Dough Improver (optional, but helpful), Pizza Dough Flavor (optional, but delicious), SAF instant yeast, salt, and olive oil, and cool water.

Stuffed Pizza Recipe

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.

Tonight, I let this sit at room temperature for about an hour. I preheated a pizza stone at 450F, while I rolled out the door. I found the dough to be super easy to work with. Per KAF’s instruction, I eased the dough onto my hot pizza stone, and baked it for about 8 minutes. When I checked the crust, there was a bubble. I deflated it by poking it and flattening it, gently. For the toppings, I had made some homemade basil pesto (last week)…

…I had some Roma tomatoes. After par-baking the pizza crust, I drizzled a little olive oil, and then some pesto. I almost used fresh mozzarella, but instead…

King

King Arthur Flour Super Fast Thin Crust Recipe = Yum!

NOTE: I’ve been asked why I par-baked the crust. The answer is, I didn’t want a soggy crust. Since then, I have purchased a baking stone that I preheat to 475F. I roll out my pizza dough on parchment paper, add my toppings and, using a pizza peel, I can slip the unbaked pizza onto the hot stone. The hot stone makes the bottom of the pizza nice and crunchy and I never have soggy pizza again! (A pizza peel makes this easy, but you can make your pizza on parchment paper on the flip side of a large baking sheet.)

King Arthur Flour got this recipe right! OMG!!! This crust had so much flavor. The crust was crunchy, and it wasn’t soggy in any way! I am so glad that I bought the pizza dough flavor, because it makes this pizza taste sublime.

Basic

TASTING NOTES: I don’t need to look anywhere else– this is the pizza dough that I will make from now on! I do think that the fermenting of the dough makes a flavor difference, too. One day, I am going to make it to Vermont. I’ve never been there, but it’s been on my wish list for many years. If you love pizza, please try this dough recipe. It’s amazing.

Delicious King Arthur Flour Pizza Dough Flavor Uganda

This is, truly, the most flavorful pizza dough with the perfect texture of a crunchy crust. Semolina flour is added to all-purpose, and it made all the difference from any other home-style pizza crust I've tried. I used a couple of King Arthur Flour secret ingredients, which I believe transformed what could have been good pizza to being fantastic pizza!

Pizza

If you don’t want to use semolina, use a total of 3 cups all-purpose flour, and reduce the water to 1 cup + 2 tablespoons.