King Arthur Flour Recipes Pizza

The Fastest Homemade Pizza Ever Recipe King Arthur …

WEBInstructions. Prevent your screen from going dark as you follow along. Weigh your flour; or measure it by gently spooning it into a cup, then …

Rating: 4.3/5(50)
1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
2. Mix all of the ingredients to make a soft, supple dough.
3. Knead for 5 minutes, divide the dough in half, cover with lightly greased plastic wrap, and let rest and relax for 15 minutes (or for up to an hour or so; work it into your schedule as you see fit)., Grease two 12" squares of parchment paper.
4. Use your greased fingers to press each piece of dough on the parchment into an 11" to 12" circle about 1/8" thick.

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GlutenFree Pizza Crust Recipe King Arthur Baking

WEBGluten-Free Pizza Crust. Preheat the oven to 425°F. Drizzle 2 tablespoons (25g) olive oil onto the center of a baking sheet or 12" round pizza pan. …

Rating: 4.6/5(254)
1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
2. Place the dry ingredients (except the yeast and sugar or honey, if you're using it) into a large mixing bowl; the bowl of your stand mixer is perfect.
3. Mix until thoroughly blended., Place the sugar or honey (if you're using it), warm water, 2 tablespoons (25g) olive oil, yeast, and about 1/2 cup (78g) of the dry mixture into a small bowl.
4. Stir to combine; a few lumps are OK. Set aside for 30 minutes or so, until the mixture is bubbly and smells yeasty., Add this mixture to the dry ingredients, and beat on medium-high speed for 4 minutes.

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Pizza Crust Recipe King Arthur Baking

WEBIf you like pizza with a deep golden brown, crispy crust, bake on a baking stone. Preheat the stone in the middle of the oven for 45 to 60 minutes. …

1. 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,
2. Two 1/2"-thick 14" round pizzas (pictured);
3. Two 3/4"-thick 12" round pizzas;
4. One 3/4" to 1"-thick 13" x 18" rectangular (Sicilian-style) pizza (pictured);

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Crispy Cheesy Pan Pizza Recipe King Arthur Baking

WEBAbout 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). …

1. 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.
2. 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.
3. 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.
4. 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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