|4.9028573 (20)||rate this recipe »|
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.