King Arthur Pizza Dough Copycat Recipe
This King Arthur-style pizza dough is chewy, crispy, and easy to make! With simple pantry ingredients, this dough produces a perfect crust that’s great for New York-style, Neapolitan, or thick-crust pizzas.
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
Want an extra crispy crust? Preheat a pizza stone for 30 minutes before baking.
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.
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.