Light-as-Air Pizza

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Light-as-Air Pizza

star rating (20) rate this recipe »
Published prior to 2008

Bake this pizza on a stone for an unbelievably light, crunchy crust.

3/4 cup lukewarm water
1 tablespoon olive oil
2 teaspoons Pizza Dough Flavor, optional
1 teaspoon salt
2 cups King Arthur Unbleached All-Purpose Flour
3 tablespoons Easy-Roll Dough Improver; optional, but very helpful
1 1/2 teaspoons instant yeast
1 teaspoon baking powder

Mix and knead all of the ingredients to make a smooth, pliable dough. Cover the dough and let it rise at room temperature for 30 minutes, or in the refrigerator for 4 hours or overnight.

Preheat the oven to 450°F.

Roll the dough into a 12-inch circle; the dough improver makes this dough very easy to roll. Transfer the crust to a piece of parchment (if you're baking on a stone), or a lightly oiled pizza pan, and let it rest for about 20 minutes. Top the crust as desired; to avoid sogginess, sauté any vegetables before using. Bake until the edges are crisp and the sauce or cheese is bubbling, about 14 to 18 minutes. Yield: 1 pizza, 2 to 4 generous servings.

Reviews

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  • 01/28/2015
  • from
  • Can someone tell me how long to knead my dough, ive heard 5 minutes to 30
    That span of time sure sounds like a workout to me! Yeast doughs should be kneaded 4 - 7 minutes by stand mixer or 5 - 8 minutes by hand. Always strive for a soft and supple dough. Happy baking - Irene@KAF
  • star rating 01/15/2015
  • kamisha from orlando, fl
  • Easy peezy! I did not use any of the optional items and it turned out great! I will try them in the future though. My 13 yo says it was better than any pizza ever. We cooked at 500 on a stone on a big green egg. Awesome
  • star rating 01/14/2015
  • JB Kidwell from Eastern Shore VA
  • Baked two this evening. One crust par baked for 5 minutes and cooled. One crust baked for 3 minutes and cooled. 3 minutes was better!! Could have been assembled and frozen for a homemade pizza at that point. True to the description: the dough was crispy on the bottom with a little bit of chew as it held the ingredients. When I cut a piece it did not sag. It held it's own. This is a winner. I substituted melted butter for olive oil in an attempt to get a Ledo's/Sicilian type of crust. I also let it rise in the refrigerator for 4 hours in a buttered bowl rather than an oiled boil. Removed. Halved. Rolled into 10" pizzas. Par baked on preheated stones. Finished assembled pizzas on preheated stones after crusts had cooled. FANTASTIC! Will make again soon.
  • star rating 11/02/2014
  • from
  • Really easy, fantastic dough. Baked on baking stone, it puffed up and was crisp on bottom, while rest was chewy with lots of air bubbles.
  • star rating 06/04/2014
  • Cindy R. from KAF Community
  • Great pizza dough recipe! My favorite so far in a long time search for the perfect recipe. My hubby gave it a thumbs up. Very easy and great flavor as well. Thanks KAF! Another winner!
  • star rating 10/31/2013
  • GT from Painseville, Ohio
  • A medium thickness pizza dough that really is light and airy. Loved it, and saving it!
  • star rating 10/22/2013
  • jack from magog, quebec
  • star rating 07/12/2013
  • Boofie from San Jose, CA
  • Pizza crust is an art. This crust is quick, fool proof, easy and fantastic tasting! I have been using my neighbors as guinea hens trying to perfect crusts and this crust has won hands down by both thin and thick crust lovers.
  • star rating 05/27/2012
  • Krati from KAF Community
  • This was THE. BEST. HOMEADE. PIZZA. EVER!!! I used 1c bread flour and 1c all-purpouse. I used 1 envelope Rapid Rise Yeast and proofed it with warm water for 15 minutes outside in 90 degree weather. I let the dough rise for 1/2 hour, and then kneaded it, let it rest, and then molded it to the pan. I then let it rise again for 15 minutes outside. Then I brushed it with olive oil and seasonings and baked it for 5 minutes. Then I added my toppings and cooked it at 450 for 20 minutes. It. WAS. AMAZING!!!! PERFECT! It was like a deep-dish pizza. The crust was perfectly chewy on the inside but crispy on the outside. And SOOO easy!! and perfect for just TWO people! THANK YOU THANK YOU THANK YOU!!!
  • star rating 01/28/2012
  • tim from willowick ohio
  • Easy wonderful crust. Cooked at 400 and did not add baking powder. Also i used bread flour.My new pizza dough recipe. Thank you king Arthur
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