Pizza Dough Recipe King Arthur Flour: Soft, Chewy, Homemade Perfection
There’s nothing quite as satisfying as biting into a homemade pizza with a perfectly soft, chewy crust. The secret? Using the right flour and a recipe that balances flavor, texture, and ease. Today, I’m sharing my pizza dough recipe using King Arthur flour, a trusted choice for bakers around the world. This dough is perfect for classic Margherita, loaded veggie, or decadent meat-lovers pizza.
Over the years, I’ve experimented with countless recipes, flour types, and kneading techniques, and this one consistently gives restaurant-quality pizza at home. Whether you’re a seasoned home chef or a pizza novice, this dough will make your pizza nights unforgettable.
Why Use King Arthur Flour for Pizza Dough?
King Arthur flour is my go-to for pizza dough for several reasons:
- High protein content: Gives the dough strength and chewiness.
- Consistent quality: No surprises batch-to-batch.
- Versatile: Works beautifully in both hand-kneaded and bread machine recipes.
- Reliable rise: Perfect gluten development for airy crusts.
Using King Arthur flour ensures your pizza crust is soft, chewy, and slightly crisp, the perfect foundation for any topping.
Ingredients for King Arthur Pizza Dough
Here’s a detailed table for making enough dough for 2 large 12-inch pizzas.
| Ingredient | Measurement |
|---|---|
| King Arthur Bread Flour | 3 1/2 cups (420 g) |
| Warm Water (105–110°F / 40–43°C) | 1 1/4 cups (300 ml) |
| Olive Oil | 2 tbsp (30 ml) |
| Granulated Sugar | 1 tbsp (12 g) |
| Salt | 1 1/2 tsp (9 g) |
| Active Dry Yeast | 2 1/4 tsp (1 packet / 7 g) |
Pro tip: Measure flour by weight for the most consistent results.
Step-by-Step Instructions for Perfect Dough
1. Activate the Yeast
In a small bowl, combine warm water, sugar, and yeast. Stir gently and let it sit for 5–10 minutes until foamy. This ensures your yeast is active and ready to give your dough a perfect rise.
2. Mix Ingredients
In a large mixing bowl, combine:
- 3 1/2 cups King Arthur bread flour
- Salt
- Olive oil
Pour in the yeast mixture and mix until a sticky dough forms.
3. Knead the Dough
- By hand: Knead on a floured surface for 8–10 minutes until smooth and elastic.
- With a stand mixer: Use the dough hook on medium speed for 6–8 minutes.
The dough should be soft, slightly tacky, and stretchy.
4. First Rise
Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise for 1–2 hours, or until doubled in size.
Tip: A slightly warm, draft-free spot gives the best results.
5. Punch Down and Shape
Once the dough has risen:
- Gently punch it down to release air.
- Divide for 2 large pizzas or leave as one big dough ball.
- Roll out into a 12-inch circle for thin crust, or keep it thicker for a chewy, pan-style pizza.
6. Pre-Bake the Crust (Optional)
For a crispier bottom:
- Preheat oven to 475°F (245°C).
- Place dough on a pizza stone or baking sheet.
- Bake 5–7 minutes before adding toppings.
7. Add Toppings
This is where your creativity shines:
- Classic Margherita: Tomato sauce, mozzarella, fresh basil
- Meat Lovers: Pepperoni, sausage, bacon
- Veggie: Bell peppers, mushrooms, onions, olives
Sprinkle cheese and any desired toppings evenly.
8. Bake to Perfection
Bake pizza at 475°F (245°C) for 12–15 minutes, or until the crust is golden and cheese is bubbly.
Pro tip: For extra crispiness, finish the last 2 minutes on broil.
Tips & Tricks for King Arthur Pizza Dough
- Hydration matters: Adjust water slightly for softer or firmer dough.
- Oil adds tenderness: Olive oil keeps the crust soft and flavorful.
- Don’t skip resting: Letting the dough rise develops gluten and flavor.
- Use a pizza stone: It mimics a wood-fired oven for a crisp bottom.
- Flavor boost: Mix in dried herbs like oregano or basil for subtle flavor.
FAQs
Q: Can I make this dough in a bread machine?
A: Absolutely! Add ingredients in the correct order (liquids first, then flour, salt, sugar, and yeast) and select the “dough” setting.
Q: How long can I store leftover dough?
A: Keep in the fridge for up to 3 days or freeze for up to 3 months.
Q: Can I make whole wheat pizza dough with King Arthur flour?
A: Yes! Substitute half of the bread flour with whole wheat for a nuttier, heartier crust.
Q: How do I make the crust extra chewy?
A: Use bread flour, knead well, and allow a full rise. A bit more water in the dough also improves chewiness.
Q: Can I use instant yeast instead of active dry yeast?
A: Yes! Reduce water slightly and mix directly with the flour. The rise time may be shorter.
Variations to Try
- Stuffed Crust: Add mozzarella sticks around the edge before baking.
- Garlic Butter Crust: Brush with garlic butter before baking.
- Herb-Infused Dough: Mix dried oregano, rosemary, or thyme into the flour.
- Mini Pizzas: Perfect for parties or kids’ dinners.
Final Thoughts
This King Arthur flour pizza dough recipe is my go-to for every pizza night. It’s easy, reliable, and versatile, producing a dough that’s soft, chewy, and golden every time. Whether you’re baking a thin-crust Margherita or a hearty meat-lovers pie, this dough handles it all.
Making pizza at home doesn’t need to be intimidating. With the right ingredients, a little patience, and King Arthur flour, you can achieve restaurant-quality pizza from your own kitchen. So grab your flour, mix up this dough, and create a pizza masterpiece tonight!
See Also: Pizza Dough Recipe in Bread Machine | Soft & Chewy Homemade Pizza
