king arthur pizza dough recipe
The Best king arthur pizza dough recipe
Plus, there’s something about the way King Arthur’s flour just works—it’s got that perfect balance of protein and gluten that makes the dough hold together without being tough or dense. My husband always says it’s the only dough recipe he’d trust to make for a party, and I get why. It’s versatile enough to handle thin crusts for a crispy pizza or thick, fluffy pockets for a loaded calzone, but it’s also good enough to roll out into a simple flatbread or even a pie crust if you’re feeling fancy. And the health benefits? Well, it’s got whole grains, which means more fiber and nutrients than refined flour, and because we’re not using too much yeast or sugar, it’s not as heavy as some store-bought doughs. My kids eat it every day, and I don’t even feel guilty about it. It’s just good, wholesome food that keeps them full and happy without making them sluggish. Plus, when you make it from scratch, it’s a little act of self-care—something I think we all need more of these days.
King Arthur’s Legendary Pizza Dough
A rich, chewy pizza dough inspired by the legendary King Arthur’s craftsmanship, perfect for crafting your own magical pizza masterpiece. This recipe is a must-try for any occasion.
🥘Ingredients
- 3 cups (360g) King Arthur Flour All-Purpose Flour
- 1 packet (2 ¼ tsp / 7g) active dry yeast
- 1 cup (240ml) warm water (110°F/43°C)
- 2 tbsp (30ml) olive oil
- 1 tbsp (15ml) honey
- 1 tsp salt
- 1 tbsp (15g) whole milk (optional, for extra richness)
- 1 cup (240g) marinara sauce
- 1 cup (100g) shredded mozzarella cheese
- 1 cup (50g) grated Parmesan cheese
- 1 bell pepper, sliced
- 1 cup (75g) diced mushrooms
- 1 cup (75g) diced ham or chicken
- Fresh basil leaves for garnish
👨🍳Directions
-
1
In a large bowl, dissolve yeast in warm water and honey. Let it sit for 5–10 minutes until foamy. -
2
In another bowl, mix flour, salt, and olive oil. Gradually add the yeast mixture to the dry ingredients, mixing until a shaggy dough forms. -
3
Knead the dough on a lightly floured surface for 5–7 minutes until smooth and elastic. If using milk, add it now and knead for another minute. -
4
Place dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm place for 1–2 hours, or until doubled in size. -
5
Preheat oven to 475°F (245°C) with a pizza stone or baking sheet inside for at least 30 minutes. Punch down the dough and divide into 8 equal pieces. -
6
Roll out each piece into a 12-inch circle on parchment paper. Spread with marinara sauce, then sprinkle with mozzarella and Parmesan. Add your desired toppings. -
7
Transfer the pizza to the preheated pizza stone or baking sheet. Bake for 12–15 minutes until the crust is golden and cheese is bubbly. Garnish with fresh basil.
🔧Equipment
- Mixing bowl
- Kitchen scale (optional but recommended)
- Dough hook or wooden spoon
- Clean kitchen towel or pizza peel
- Parchment paper
- Oven with pizza stone or baking sheet
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra flavor, add a pinch of nutmeg or dried oregano to the dough.
- Let the dough rest for 30 minutes after kneading for better texture.
- Use a pizza wheel to slice cleanly for a restaurant-style look.
Adaptations
- Substitute whole wheat flour for a gluten-free option (adjust liquid as needed).
- Add a sprinkle of red pepper flakes for a spicy twist.
Watch Video Of How King Arthur’s Legendary Pizza Dough Works
❓ Frequently Asked Questions About King Arthur’s Legendary Pizza Dough
How long should I let the pizza dough rise before making my King Arthur pizza?
King Arthur pizza dough typically needs to rise for 1–2 hours at room temperature (or up to 4 hours for a slower rise). If you’re using the recipe’s recommended method (1 cup warm water + 1 tsp sugar), it will double in size. For a more authentic flavor, you can also refrigerate it overnight (24 hours) for a slower rise.
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Why does my King Arthur pizza dough sometimes turn out too dense or tough?
Dense or tough dough can happen due to several reasons:
– Overproofing: If left too long, the yeast can overwork the dough, making it gummy.
– Cold water: Use lukewarm water (around 105–110°F/40–43°C)—too cold slows fermentation.
– Not kneading enough: King Arthur’s recipe is pre-made, but stretching and folding (or kneading by hand) helps develop gluten.
– Using too much flour: If the dough feels dry, add 1–2 tbsp more flour or let it rest longer.
– Skipping proofing: Always let it rise until it’s doubled in size before shaping.
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Can I substitute the warm water in the King Arthur pizza dough recipe?
Yes, but you’ll need to adjust for proper fermentation. Instead of warm water, you can:
– Use milk or buttermilk (adds richness, ~105°F/40°C).
– Use warm water + a pinch of sugar or honey (helps yeast activate).
– For a no-yeast option, replace yeast with 1 tbsp baking powder + ½ tsp baking soda (but texture will differ).
– If using cold water, let the dough rest longer (up to 4–6 hours) to compensate.
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What’s the best way to shape King Arthur pizza dough for a thin crust?
For a thin, crispy crust:
1. Pre-shape first: Roll out the dough into a thin rectangle (~⅛-inch thick) before stretching.
2. Use a rolling pin: Press firmly with a wooden or plastic rolling pin (not metal) to avoid tearing.
3. Stretch gently: If using hands, stretch in one direction at a time, keeping edges taut.
4. Lightly dust with flour: Sprinkle a thin layer to prevent sticking but avoid over-flouring (it can make the crust tough).
5. Shape into a circle: Use a pizza peel or your hands to form a round, then transfer to parchment paper.
6. Pre-bake the crust (optional): Brush with olive oil and bake at 425°F (220°C) for 5–7 minutes before adding toppings to set the edges.
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How can I make King Arthur pizza dough gluten-free or lower-carb?
To adapt the recipe:
– Gluten-free version:
– Replace all-purpose flour with a 1:1 GF blend (e.g., King Arthur’s GF flour mix or a mix of almond flour + tapioca starch).
– Add ½ tsp xanthan gum (helps bind).
– Let the dough rest longer (up to 2 hours) since GF dough rises slower.
– Lower-carb version:
– Use half the flour (e.g., 2 cups flour + 1 cup GF blend) and add 1 tbsp psyllium husk for structure.
– Add 1 tbsp coconut flour to reduce carbs further.
– Bake at a lower temp (375°F/190°C) to avoid burning.
– Alternative: Use a store-bought GF pizza dough or almond flour crust for a lighter option.
