King Arthur Pizza Dough Recipe: A Classic Crust for Every Home Oven
Let’s talk about dough — not just any dough, but the kind that bubbles, stretches, and bakes into a beautiful golden crust with the perfect mix of chew and crunch. That’s what you get with this King Arthur pizza dough recipe, and let me tell you, it’s one of the best out there for home bakers.
King Arthur is a name synonymous with high-quality flour, and their pizza dough recipe is as dependable as it is delicious. Whether you’re a weekend pizzaiolo or a weeknight pizza warrior, this recipe is your gateway to homemade pizza that rivals your favorite pizzeria.
So roll up your sleeves, dust off your mixing bowl, and let’s make some seriously good pizza.
🍕 Ingredients for King Arthur Pizza Dough
| Ingredient | Measurement |
|---|---|
| King Arthur all-purpose flour | 3 cups (360g) |
| Warm water (100-110°F) | 1 cup (240ml) |
| Olive oil | 2 tbsp |
| Salt | 1 1/2 tsp |
| Sugar | 1 tbsp |
| Active dry yeast | 2 1/4 tsp (1 packet) |
Note: You can also use King Arthur bread flour for a chewier crust, or their pizza flour blend if you’re feeling fancy.
🧑🍳 Step-by-Step Instructions: From Flour to Fantastic
1. Proof the yeast
In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let sit for 5–10 minutes until it becomes frothy. If it doesn’t foam, your yeast might be dead — try a fresh packet.
2. Mix the dough
In a large mixing bowl (or stand mixer with a dough hook), combine the flour and salt. Add the yeast mixture and olive oil. Mix until a rough dough forms.
3. Knead the dough
Knead the dough for 8–10 minutes by hand, or 5–6 minutes in a stand mixer. It should become smooth, elastic, and slightly tacky. Add a sprinkle of flour if it’s too sticky.
4. Let it rise
Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
5. Divide and shape
Punch down the dough and divide into 2 equal balls (or keep whole for one large pizza). Let rest for 15–30 minutes to relax the gluten before shaping.
6. Preheat your oven
Crank your oven up as high as it will go — ideally 475°F to 500°F (245°C to 260°C). Preheat your pizza stone or baking steel for at least 30 minutes.
7. Stretch the dough
On a floured surface, use your fingertips to gently stretch and press the dough into a circle or rectangle. Don’t overwork it — and skip the rolling pin.
8. Top and bake
Transfer the dough to parchment paper or a pizza peel. Add your favorite sauce, cheese, and toppings. Slide onto your hot stone or baking sheet. Bake for 8–12 minutes until bubbly and golden.
🔥 Tips & Tricks for King Arthur Pizza Dough Success
- Hydration = texture: This dough uses ~66% hydration — great for both softness and crisp edges.
- Room temperature is key: Cold dough won’t stretch easily. Let it come to room temp before shaping.
- Don’t overload: Too many toppings can weigh the pizza down. Think balance.
- Experiment with flours: All-purpose is great, but bread flour = chewier, pizza flour = silkier.
- Flavor boosters: Mix in garlic powder, herbs, or parmesan for an extra kick of flavor.
🧾 FAQ: King Arthur Pizza Dough
Can I use King Arthur bread flour instead of all-purpose? Absolutely. Bread flour has higher protein, which gives the crust a bit more chew and structure.
Can I make this dough ahead of time? Yes! After kneading, refrigerate the dough for up to 3 days or freeze for up to 3 months. Just thaw and bring to room temp before using.
Do I need a pizza stone? Not strictly, but it helps mimic that professional pizzeria oven. A baking sheet will still work great.
Can I make this recipe gluten-free? Not this exact version. However, King Arthur makes a gluten-free flour blend and even a gluten-free pizza mix you can experiment with.
How thick/thin is this crust? You control that! Stretch it thin for crispy NY-style, or keep it a bit thicker for a soft, pillowy bite.
❤️ Final Thoughts: Why King Arthur’s Pizza Dough Is a Home Baker’s Best Friend
I’ve made a lot of pizza dough over the years — some memorable, some forgettable. But King Arthur’s classic dough recipe is one I come back to again and again.
It’s flexible. Forgiving. Flavorful. And with just a few pantry staples and a bit of time, it transforms into a crust that’s good enough to rival takeout. You get that puffed edge, that crispy bottom, that chewy bite — all from your own kitchen.
Whether it’s a Tuesday night Margherita or a weekend experiment with wild toppings, this dough is the blank canvas that lets your pizza artistry shine.
So get that flour ready. Light up the oven. And make some magic.
Happy pizza making!
See Also: Gluten Free Pizza Recipe – Crispy, Chewy, and Incredibly Easy
