Best 2 The Ultimate Pizza Dough From King Arthur Flour Recipes

Indulge in the Art of Pizza Making: A Culinary Journey with King Arthur Flour

Embark on a delectable culinary adventure as you delve into the secrets of crafting the perfect pizza dough with King Arthur Flour. Renowned for their exceptional quality and expertise in the world of baking, King Arthur Flour presents a comprehensive guide to creating mouthwatering pizza that will tantalize your taste buds. Discover the ultimate pizza dough recipe, meticulously developed to achieve the ideal balance of chewiness, crispiness, and flavor.

Uncover the art of creating three distinct pizza styles—Neapolitan, New York, and Sicilian—each with its unique characteristics and charm. Neapolitan pizza captivates with its light and airy crust, while New York-style pizza boasts a thin, crispy crust that can withstand the weight of generous toppings. Sicilian pizza, on the other hand, delights with its thick, focaccia-like crust that provides a sturdy base for an array of flavorful ingredients.

Additionally, explore a collection of delectable pizza recipes that showcase the versatility of King Arthur Flour's pizza dough. From classic Margherita to creative combinations like BBQ Chicken and Roasted Vegetable, these recipes offer endless possibilities for culinary exploration. Learn how to craft a pizza that perfectly complements your personal preferences and dietary needs, whether you prefer a gluten-free or vegan option.

Whether you're a seasoned pizza enthusiast or just starting your pizza-making journey, King Arthur Flour's ultimate pizza dough recipe and diverse collection of pizza recipes will inspire you to create pizzeria-quality pizzas in the comfort of your own kitchen. Get ready to impress your family and friends with your newfound pizza-making skills, transforming ordinary meals into extraordinary culinary experiences.

Here are our top 2 tried and tested recipes!

THE ULTIMATE PIZZA DOUGH

The Ultimate Pizza Dough image

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!

Provided by Debby - www.AFeastfortheEyes.net

Categories main

Time 4h45m

Number Of Ingredients 8

Ingredients

1 3/4 cups King Arthur Unbleached All-Purpose Flour* (7 1/4 ounces )
1 1/4 cups semolina* (7 1/4 ounces)
2 tablespoons King Arthur Easy-Roll Dough Improver (optional, but helpful) (1/2 ounce)
1 tablespoon + 1 teaspoon Pizza Dough Flavor (1/4 ounce (optional, but delicious))
1 teaspoon instant yeast
1 1/4 teaspoons salt
2 tablespoons olive oil (7/8 ounce )
1 1/8 cups to 1/4 cups cool water

Steps:

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.
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.

THE ULTIMATE PIZZA DOUGH, FROM KING ARTHUR FLOUR RECIPE - (4/5)

The Ultimate Pizza Dough, from King Arthur Flour Recipe - (4/5) image

Provided by Foodiewife

Number Of Ingredients 9

Ingredients

1 3/4 cups (7 1/4 ounces) King Arthur Unbleached All-Purpose Flour*
1 1/4 cups (7 1/4 ounces) semolina*
2 tablespoons (1/2 ounce) King Arthur Easy-Roll Dough Improver (optional, but helpful)
1 tablespoon + 1 teaspoon (1/4 ounce) Pizza Dough Flavor (optional, but delicious)
1 teaspoon instant yeast
1 1/4 teaspoons salt
2 tablespoons (7/8 ounce) olive oil
1 1/8 cups to 1/4 cups (9 to 10 ounces) cool water; use the lesser amount in summer, the greater amount in winter (and something in between in spring and fall)
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.

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.

Tips:

Use high-quality ingredients: The quality of your ingredients will directly impact the final product, so make sure to use the best you can find.
Let the dough rise properly: The first rise is essential for developing the dough's flavor and texture. Make sure to let it rise in a warm place for at least 2 hours, or until it has doubled in size.
Knead the dough properly: Kneading the dough helps to develop the gluten, which gives it its structure and elasticity. Knead the dough for at least 10 minutes, or until it is smooth and elastic.
Don't overwork the dough: Overworking the dough can make it tough and chewy. Knead it just until it comes together, then stop.
Let the dough rest before shaping it: Allowing the dough to rest for 15-20 minutes before shaping it will help to relax the gluten and make it easier to work with.
Shape the dough carefully: Be gentle with the dough when you are shaping it. Don't stretch or pull it too much, as this can damage the gluten and make the dough tough.
Bake the pizza at a high temperature: Baking the pizza at a high temperature will help to create a crispy crust and prevent the dough from becoming soggy.
Use fresh, high-quality toppings: The toppings you use on your pizza will make a big difference in the final flavor. Use fresh, high-quality ingredients to create a delicious and satisfying pizza.

Conclusion:

Making pizza at home is a fun and rewarding experience. With a little practice, you can create delicious pizzas that your family and friends will love. Just remember to use high-quality ingredients, let the dough rise properly, and bake the pizza at a high temperature. With a little effort, you can make pizzas that are just as good as, or even better than, what you would find at a pizzeria.