Blitz Pizza Crust

star rating (8) rate this recipe
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 1 large (12" x 16") pizza crust

Recipe photo

This light-textured, chewy pizza crust is a blank slate, awaiting your favorite toppings. Combining white whole wheat flour with all-purpose flour adds fiber and nutrition — trust us, your family will never know they're eating whole wheat!

One of our favorite toppings is a thin base layer of mild white cheese sauce, in place of the usual tomato; plus sautéed mushrooms, caramelized sweet onions, and salty bits of bacon, all garnished with freshly grated Parmesan. For more information on this particular topping, read the recipe's accompanying blog; the link is just above the directions, at right.

Blitz Pizza Crust

star rating (8) rate this recipe
Hands-on time:
Baking time:
Total time:
Yield: 1 large (12" x 16") pizza crust
Published: 03/04/2013


Tips from our bakers

  • Bake the crust up to 3 days ahead, if desired. Wrap loosely in plastic, and store at room temperature; if it's particularly hot and humid out, store in the fridge. Freeze for longer storage.


see this recipe's blog

1) Lightly grease a large rimmed baking sheet, and drizzle it with olive oil, spreading the oil over the pan.

2) Combine all of the ingredients, mixing until all the flour is moistened. Beat at high speed for 1 minute. Scrape the sticky dough into the bottom of the bowl, and beat at high speed for an additional minute.

3) Scrape the sticky dough onto the prepared pan. With oiled or wet hands, press the dough towards the edges of the pan; it'll go partway, then start to shrink back. Let the dough rest for 15 minutes, then press it all the way to the edges of the pan.

4) Cover the dough, and let it rise for 1 to 2 hours, or until it's as puffy as you like; the puffier the dough, the thicker the crust. Toward the end of the rising time, preheat the oven to 425F.

5) Remove the cover from the pan, and bake the crust for about 15 minutes, until it's set. It may be a light golden brown all over, but doesn't have to be, so long as it's firm enough not to fall when you take it out of the oven.

6) Remove the crust from the oven, and add the toppings.

7) Return the pizza to the oven, and bake for an additional 15 minutes or so, until the toppings are as done as you like.

8) Remove the pizza from the oven, cut it in half, and transfer each half to a rack; this will keep the bottom of the crust from becoming soggy.

9) Serve hot or warm.

Yield: 1 large pizza, about 8 servings.


  • star rating 03/01/2015
  • MTT33 from KAF Community
  • Taste is good with a bit more salt and the 2 hr rise time. Tried to transfer from a baking sheet to a pizza stone with limited results. Even with a well greased pan this dough was slack after a few hrs and resisted transfer. Even so I like a 30 min bake on the stone and suggest trying a bit more heat or a water bath for the initial bake as seen in other recipes on this site. Overall very easy and healthy for a day of bake. Otherwise look to the other whole wheat recipe here.
    To help "tighten" your dough and organize the gluten-structure, you may want to try the stretch and fold method. During the two-hour rise time, give your dough a slight tug from each corner (assuming your dough is somewhat rectangular), pulling it away from you and then folding it back to the center, every 30 minutes. This will help to give your dough a nice oven-spring and prevent the dough from going slack. As for transferring the dough, we recommend using parchment paper that is slightly dusted with cornmeal. The cornmeal helps prevent sticking and gives a nice crunch to the bottom crust. You can simply slide the whole parchment paper onto the pizza stone (trim the paper to prevent burning). We hope these tips help you make an even better pizza crust. Happy pizza making! --Kye@KAF
  • star rating 11/11/2013
  • Alison from Vermont
  • This recipe was really easy and really crispy and delicious. I did not have white whole wheat flour, so just used 3.5 cups of King Arthur's Unbleached All Purpose Flour. I also substituted kosher salt for regular and a couple of shakes of Cabot Cheddar Shake for pizza flavoring. I used my stand mixer with the dough attachment to mix as directed and used a wet rubber spatula to scrape the dough back into the bowl before the second mix. I found that wet hands worked better than oily ones for keeping the dough from sticking while turning it out onto the baking sheet. Everyone loved it and I will definitely be making this more in the future, especially when I need to feed a bunch of people.
  • star rating 10/28/2013
  • Jane from Orlando, Florida
  • I really like this recipe for how easy it is!! Sometimes you don't want to spend hours in the kitchen kneading dough. This recipe lets me throw everything in my stand mixer and come back and throw it on a pan and let it rise. Can't get any easier than that! I made this recipe today with 100% KAF white whole wheat and it turned out well. I only let it rise for a half hour and it was plenty fluffy. I'd made it previously with half AP and half WW and it was chewier. All in all, for someone who doesn't want to work up a sweat kneading dough or wait forever for it to rise, this recipe is great! This is my go to when I want homemade pizza.
  • star rating 09/28/2013
  • Tom from Maine
  • The King Arthur Baker's Hotline was not open, so I will leave my comments without talking to them. I went to cooking school for two years and cooked professionally for ten, so I know my way around a kitchen anyway. This pizza crust recipe is a sticky nightmare. Instead of making our tried and true family pizza recipe the night before I opted to make this disaster the same day. I used the Ounces version, an accurate scale, and all King Arthur products to make it. I did not use the optional Pizza Dough Flavor. I went a little lighter on the water since it is a clear, 70 degree day with 40 percent humidity, so that should not have been a problem. The first paragraph should have clearly said that the dough is very sticky and hard to work with. It's too bad that there is no zero star rating as this recipe is a waste of perfectly good ingredients and deserves that rating. Now I need to go try and salvage what I can to make this work so my family can eat dinner.
    We're sorry to hear you did not care for this recipe. Please call our bakers hotline if you would like to troubleshoot. Checking the blog linked to the recipe may also help. ~ MJ
  • star rating 05/06/2013
  • Abby from Cherry Hill, NJ
  • Meh. Not that it was bad - but it wasn't exciting etiher - it tasted rather like whole wheat bread. I tried using the rather vague bake ahead tips after contacting the help line for clarification so perhaps it was user error. I can think of no less than three other KAF pizza recipes that I will stick to using in the future.
  • star rating 04/23/2013
  • Amber from Midwest
  • This is an excellent recipe, but it completely caught me off guard. This ended up being a great deep dish crust (put in a 14" round rather than the 12x16 baking sheet), but I executed this slightly different than directed (ingredients all the same though). I threw the whole thing in the Zo bread machine on the dough cycle, got it out and then pressed it into my oiled deep dish pan, let it rise for 30 minutes in a warm oven and then docked the dough, and cooked as directed. This was incredible! Light and chewy just as KA describes. I particularly loved that the crust never burned or got too hard after the lengthy time that it took me to cook my toppings just right.....simply wonderful! I normally don't like the white whole wheat in my pizza crust but this wasn't noticeable at all. Great recipe from King Arthur that I believe hasn't received a fair judgement yet in the reviews - this is too good for the ratings out there currently!
    Welcome to the wonderful world of white whole wheat! We're glad the recipe passes your taste and texture test and that you've added your review to the queue. Happy WWW Baking - Irene@KAF
  • 04/22/2013
  • Patricia from Santa Rosa CA
  • I have tried for 5 minutes to get to the recipe mentioned in the last Fine Cooking and have been continuously been directed to that d____ iPod contest and can not get through to Fine Cooking. I am so tired of this (doesn't just happen here) that if someone gave me an iPod I would probably smash it over their head. I am not sure KA has to power to change this but if you do please get rid of it!!!! I did not rate the KA pizza recipe because I have not tried it yet, but must say no KA recipe I have tried over the years has ever failed.
    Patricia, if there is something on our site that is giving you issues, please give us a ring to sort things out. We would be happy to help. If the recipe is on the Fine Cooking site, then you would want to be in touch with their Customer Service team! Best, Kim@KAF

  • star rating 04/22/2013
  • Claude from Maine
  • This is a good standard crust. I like the thin crust pizza, cook's illustrated had a real good recipe on this. They made the dough with ice water and had it sit 24 hours in the fridge. The oven was at 550 f very hot and it cooked in about 8 minutes. Of course we used KA flour : ) I want to try the Seminole flour next time.

Related recipes