Tuesday, April 13, 2010

The Ultimate Pizza Crust, from King Arthur Flour

If I didn't love my life in California so much, I'd be pounding on King Arthur Flour's headquarters in Vermont-- looking for a job with them.  I love their products! I love their recipes, and I especially love their Blog.  Their Golden Pull Apart Buns are amazing! I recently made their Puff Turnovers, which my son is begging me to make again.  Pizza dough has been on my radar for some time. You see, I cannot help buying KAF's wide array of ingredients and "enhancers" that they sell.  Two products I bought, on my last KAF shopping spree, were their Pizza Dough Flavor and their Dough Improver.  On Sunday, I finally decided to use a King Arthur Flour recipe for pizza dough.  What I liked about this recipe was semolina flour plays a role in the dry ingredients. I already had semolina flour, from my successful experiment in making Semolina Gnocchi:

I used King Arthur Unbleached All-Purpose Flour, semolina*, King Arthur Easy-Roll Dough Improver (optional, but helpful),  Pizza Dough Flavor (optional, but delicious), SAF instant yeast,  salt, and   olive oil, and cool water.
*If you don't want to use semolina, use all-purpose flour, and reduce the water (printable recipe follows).
Mix and knead together all of the dough ingredients--by hand, mixer or bread machine–till you've created a smooth, very soft, fairly sticky dough. Don't over-knead the dough; it should hold together, but can still look fairly rough on the surface. Allow the dough to rise, covered, for 45 minutes; then refrigerate it for 4 hours (or up to 36 hours); this step will develop the crust's flavor.
NOTE: My dough fermented in the fridge for two days, without any problems.

Tonight, I let this sit at room temperature for about an hour.  I preheated a pizza stone at 450F, while I rolled out the door. I found the dough to be super easy to work with.  Per KAF's instruction, I eased the dough onto my hot pizza stone, and baked it for about 8 minutes.  NOTE TO SELF: Buy a pizza peel! When I checked the crust, there was a bubble. I deflated it by poking it and flattening it, gently.  For the toppings, I had made some homemade basil pesto (last week)...
 and...

...I had some Roma tomatoes.  After par-baking the pizza crust, I drizzled a little olive oil, and then some pesto.  I almost used fresh mozzarella, but instead...
NOTE: I've been asked why I par-baked the crust. The answer is, I didn't want a soggy crust. Since then, I have purchased a baking stone that I preheat at 475F.  I can slip the unbaked pizza onto the hot stone and I don't end up with a soggy crust.  A pizza peel makes this easy, but you can make your pizza on parchment paper on the flip side of a large baking sheet. 


Good Ole Trader Joe's... I love this cheese blend!

I'm ready to bake this for about 10-15 minutes, at 450F.  I kept a sharp eye on it, though...

10 minutes later... Mama Mia!  That's a beautiful pizza crust!

How 'bout that cheese?
I didn't photograph the ice cold BirraMoretti  that I poured to go with this...

King Arthur Flour got this recipe right!  OMG!!!  This crust had so much flavor.  The crust was crunchy, and it wasn't soggy in any way!  I am so glad that I bought the pizza dough flavor, because it makes this pizza taste sublime.   
I don't need to look anywhere else-- this is the pizza dough that I will make from now on! I do think that the fermenting of the dough makes a flavor difference, too.  One day, I am going to make it to Vermont. I've never been there, but it's been on my wish list for many years. You can bet, that I will take classes at King Arthur Flour.  If you love pizza, please try this dough recipe.  It's amazing.  Tell King Arthur Flour that I sent you... maybe they'll invite me to come play in their test kitchen.  I wish.

I always post a printable recipe card at the end of each recipe post. If you cannot view it, you might be using an older version of InternetExplorer. You should be able to view my recipe cards with Safari, Mozilla, Google Chrome and Internet Explorer.
If you still can't view the recipe card, all of my recipes are stored on Key Ingredient, by clicking here.


Enjoy!










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32 comments:

WizzyTheStick said...

Oh goodness - a little bit of heaven in a pizza crust

Valerie said...

Those holes and nooks in that crust are making me so hungry! It looks perfect, and I'm a huge crust lover.

Joanne said...

That dough looks amazing! The crumb is gorgeous.

I am following your pizza dough recipe next time. Last time my dough barely poofed up at all! No good.

Ciao Chow Linda said...

You got a nicely browned bottom crust on that. What a delicious looking pizza.

Robin said...

beautiful!!!

Cherine said...

YUMMY!

Susan said...

That looks fabulous!! I make my own pizza using the Master Dough recipe from "Artisan Bread in 5 minutes a Day". I might have to try yours now. :)

Kim said...

Note to self: buy a pizza peel - LOL! I need a pizza peel too. Isn't it hard to get the crust onto the hot pizza stone w/out the peel?
Your pizza looks fabulous and I've got my eye on the pizza dough flavoring. Sometimes pizza dough doesn't have a lot of flavor and this would definitely help with that. Great post Debby!

The Chef In My Head said...

Oh great, now I feel like a real looser for buying my pizza dough at the local pizza joint. This looks fantastic.

auntiej said...

You might like to look into a pizza peel from Exo -- www.superpeel.com -- it is fantastic. King Arthur carried them at some point, so you know they're good!

Kim said...

Just a note to let you know that I just bought both the KA Perfect Pizza Flour Blend and the Pizza Dough Enhancer. I use the KA flour, but this is my first order with them. I'm excited to get it in the mail and give it a go!

Muneeba said...

I live so close to Vermont, that I'm ASHAMED I haven't made it there yet! King Arthur flour ppl, I'm a-comin'.

Bellini Valli said...

When I am in Seattle at the end of the month I will definitely try and find some King Arthur flour once again. The pizza crust looks amazing and I just love their site as well.

The Short (dis)Order Cook said...

I've never made my own pizza. Is that pathetic or what? I keep saying I'm waiting for someone to buy me a stone.

KAF catalogs are addictive to me. I love the flours. I admit I haven't tried all of their enhancers and such. I'm dying to try their pie filling thickeners though. Apple pie would be less tricky that way.

A Feast for the Eyes said...

I have used KAF Clearjel for pie thickener, and I love it!

mamakrystal said...

Yum, this looks beautiful and delicous. I love the smell of freshly made pizza in the oven!

T.W. Barritt at Culinary Types said...

Beautiful! I just installed a warming tray which has a setting for proofing yeast dough, so I'm anxious to try different kinds of pizzas. I'm with you on Semolina. I like the grainy texture it adds.

Carla and Michael said...

Wow, now I have to order the Pizza Dough Enhancer. That looks delicious. You're right "a perfect crust".

Carla and Michael said...

Oh, and the Pizza Dough Flavor. By the waay I've never ordered from them (I use their flour and yeast from the grocers), how long do you usually wait for the shipment? Thanks, Carla

A Feast for the Eyes said...

KAF products come to me pretty quick. TIPS: #1 they often offer free gifts with a purchase of $60.00 or more. I google for KAF coupons, and often find an extra 10% off!

laurie said...

all I can say is wow!! I love pesto on a pizza! :)

À LA GRAHAM said...

Debby, this looks so good. I have been wanting to make pizza for awhile now and I may have to give this one a try...your recipes are always the best!

Half Baked said...

Yummmm Great looking pizza!!

bella said...

There's nothing like fresh homemade pizza! LOve the cheese mix too! Roz

Debinhawaii said...

The crust and the pizza itself look delicious. I wish I had a slice--or six about now. ;-)

Simple Simon said...

Wow! That's all I can say right now. Oh and that I'm a bit jealous that you seem to have found the perfect pizza crust.

Proud Italian Cook said...

I never heard of pizza dough flavor, this is new to me. I also love pesto on my pizza. I'll put in a good word for you at KAF next time I order something.

Monica H said...

I love a simple tomato and cheese pizza- the pesto makes this even better!

I've made the golden pull apart rolls and didn't have that great of a success with them. They were good but if you don't use all the enhancers that KAF sells they're not the same :-(

Penny said...

I'm a fan of King Arthur Flour too. Now I am going to have to order the pizza enhancers. Thanks for posting about this! Your pizza looks perfect.

grace said...

holy cow, i just want to grab a slice out of the computer!

EverydayVegetarian said...

Just came across your pizza dough and had to comment. It looks delicious but one thing I found interesting is that you par-baked the crust before adding the toppings. Just wondering why as it's quite unusual to do traditionally. I'm guessing it makes the crust crunchier. Is that the case? Just curious!

A Feast for the Eyes said...

That's a very good question, and I should have explained that. I did it to get a crunchier crust...and I found that when I par-bake the pizza dough, the tomatoes and pesto don't make the crust soggy. I hope that makes sense.