Making handmade King Arthur Pizza Dough Recipe from scratch is truly unlike anything else. Trust me; the fragrance of freshly cooked crust, the chewy but crispy texture, and the gratification of knowing you created it yourself transformational.
Simple, foolproof, and produces pizzeria-quality results every time this authentic hand-tossed pizza dough recipe from King Arthur. Whether your preferred toppings call for a soft, airy bite or a thin, crispy crust, this dough is the ideal basis for all ideas.
You never go back to store-bought dough once you make this!
Table of Contents
Why Will You Enjoy This Recipe?
✔ Simple and Beginning Friendlier : Not complicated methods; simply basic ingredients and consistent dough every time.
✔ Chewy, Crispy Perfection: The perfect harmony between a soft interior and a crispy outside.
✔ Versatile : Works for thick crust pizzas, Neapolitan, and New York-style pizzas.
✔ Make-Ahead Courtesy Get ready ahead of time and keep for fresh pizza anytime!
Looking for a delicious sauce pairing? Try this Marks Sweet Pizza Sauce Recipe for a unique twist on classic tomato sauce.
Ingredients
For the Dough:
- For the dough, King Arthur unbleached a light but sturdy dough that depended on all-purpose flour.
- Instant yeast; mix it straight in; no proof is required!
- Salt develops the dough structure and accentuates taste.
- Olive oil accentuates suppleness and richness.
- Warm water (110°F/43°C) wakes the yeast and pulls the dough together.
- Sugar feeds the yeast toward a better rise.
- For rolling and baking, sprinkle either more flour or cornmeal to avoid sticking and provide texture.
👉 The complete ingredient list with measurements is in the recipe card below!
Want to experiment with different types of dough-based recipes? Check out this Braided Chocolate Chip Brioche for another yeast-risen favorite.
Making Hand-Tossed Pizza Dough
First Step: Sort the Dough.
- Whisk the flour, yeast, salt, and sugar in a big mixing bowl. Add the olive oil and warm water; then, using a wooden spoon, stir until a shaggy dough results.
Second Step: Work Until Smooth.
- Spoon the dough onto a surface dusted with flour; knead for six to eight minutes until it turns soft, elastic, and smooth.
- The dough is finished when you can stretch it without it tearing immediately that is, the “windowpane test.”
Third Step: Let It Flourish.
- After lightly greasing a bowl, cover the dough with a wet towel and let it rise in a warm area for 60 to 90 minutes or until twice in size.
- Not rushed? Let it rise overnight in the refrigerator and bring it to room temperature before baking to have an even greater taste!
- If you are creating several pizzas, punch down the dough and divide. Form it like a ball and give it ten minutes of rest.
Fifth Step: Oven Preheat.
- Make your oven 475°F (245°C). Should you be using a pizza stone, heat it in the oven.
Step 6: Roll and Stretch.
- Roll the dough on a surface dusted with flour to get the right thickness. For a real hand-tossed pizza, gently pull and rotate the dough in your hands.
The Seventh Step: Assemble and Bake.
- Turn onto a baking sheet or pizza peel sprinkled with cornmeal.
- Add cheese, your preferred sauce, and garnishes.
- Bake until the crust is crispy and golden brown, 12 to 15 minutes.
Eighth Step: Slice and Enjoy.
- Let it cool just enough to slice; then, dig in!
Interested in other dough-based comfort foods? Try these Mini Chicken Pot Pies for another homemade classic.
Expert Advice for the Perfect Pizza Dough
✔ Use Warm Water: neither too hot nor too cold; 110°F/43°C guarantees appropriate yeast activation.
✔ Don’t Overload with Toppings – Too much can make the dough soggy. Maintaining equilibrium is important.
✔ For a Crispy Crust : Bake for added crunch on a hot pizza stone or steel.
✔ Let the Dough Rest Before Stretching; this helps form without springing back more easily.
✔ Olive oil will help you to get a golden, somewhat crispy pizzeria-style finish for the crust.
How Should One Present and Pair?
Although any pizza would benefit from using pizza dough as the base, here are some traditional ideas:
- Fresh mozzarella, basil, olive oil, tomato sauce classic Margherita.
- Loads of pepperoni and creamy mozzarella make up Pepperoni Lovers.
- Ricotta, mozzarella, Parmesan, and garlic butter make up Garlic Butter White Pizza; there is no sauce.
- BBQ Chicken Pizza calls for shredded chicken, red onion, cilantro, and BBQ sauce.
- Bonus: For the best pizza night, combine it with a fresh Caesar salad or some garlic knots.
Make Ahead and Organization and Storage
Maintaining Dough
- Store in a sealed jar for up to three days in your refrigerator.
- Freeze in a zip-top bag for three months or more. Thaw before use overnight in the fridge.
Reheat Leftover Pizza
- For a fresh out of the oven taste, bake at 375°F for five to seven minutes.
- Heat in a skillet over medium-low with a cover to maintain a crisp crust.
- For a wonderfully crispy crust, reheat in an air fryer at 350°F for three to five minutes.
Frequencies of Askquest
Could I make this dough without a stand mixer?
Of course! Mix by hand, then knead for six to eight minutes to get smooth.
Suppose I run out of instant yeast?
Active dried yeast can be used, but first, you must prove it in warm water with sugar for five to ten minutes before blending.
Is it possible to make this gluten-free?
King Arthur uses a great gluten-free flour mixture! Just know that the texture will be somewhat different.
How should one obtain a crispy crust?
Before baking, preheat a pizza stone or steel for at least thirty minutes.
Conclusion
Just the right amount of airy exactly what you want in a handmade pizza crust this Authentic Hand-Tossed Pizza Dough is chewy and crunchy. This dough will up your pizza game, whether it’s for a casual night or a celebration.
You will never want takeaway once you experience it! 🔥 🍕
King Arthur Pizza Dough Copycat Recipe
Ingredients
- For more chew three cups of King Arthur all-purpose or bread flour.
- 1 1/2 tsp salt and 2 tsp quick yeast or 2 1/4 tsp active dry yeast
- One tablespoon of olive oil
- One and a quarter cups of warm water 45°C/110°F
- For improved yeast activation one teaspoon of sugar is optional.
Instructions
First, combine the dough.
- Mix the flour, sugar, yeast, and salt in a bowl.
- Stir in olive oil and warm water until a rough dough forms.
Knead the dough in step two.
- After transferring the dough to a floured surface, knead it for 6 to 8 minutes or until it becomes elastic and smooth.
- (Alternatively, use a dough hook on a stand mixer for five minutes).
Let the dough rise in step three.
- Put the dough in an oiled bowl, cover it, and let it rise for one to two hours or until it has doubled in size.
- (Chill overnight and let settle at room temperature before baking for a better taste).
Fourth: Shape and Oven Preheat
- Turn the oven to 475°F (245°C) and put a baking sheet or pizza stone inside.
- After punching it down, roll each half of the dough into a 12-inch circle.
Step 5: Put Together and Bake
- Transfer dough to a baking sheet or pizza peel coated with parchment.
- Add sauce, cheese, and any toppings.
- Bake for ten to twelve minutes or until the crust is crisp and golden.
Step 6: Cut and Savor!
- Serve hot after letting it cool a little and slicing!
Notes
For Neapolitan-style pizza, use 00 flour instead of all-purpose.
Store leftover dough in the fridge for up to 3 days, or freeze for up to 3 months.