Now or Later Pizza
Now or Later Pizza
(22)
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rate this recipe » |
| quick-n-easy | |
| Hands-on time: | |
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| Baking time: | |
| Total time: | |
| Yield: | Two 9" to 12" pizzas |
Ingredients
- 1 3/4 cups King Arthur Unbleached All-Purpose Flour
- 1 1/4 cups semolina*
- 1 tablespoon + 1 teaspoon Pizza Dough Flavor (optional, but delicious)
- 1 teaspoon instant yeast
- 1 1/4 teaspoons salt
- 2 tablespoons olive oil
- 1 cup + 2 tablespoons to 1 1/4 cups lukewarm water
- *Use 3 cups all-purpose flour OR 3 cups Perfect Pizza Blend in place of the all-purpose/semolina mixture, if desired
Toppings
- tomato sauce, cooked meats, vegetables, and cheeses of your choice; see tips, below
Directions
1) Dough: Beat the ingredients at high speed of your electric mixer, using the beater blade, for 2 minutes. Switch to the dough hook, and knead for 7 minutes; the dough should be smooth and quite soft. You can also make the dough in a bread machine set on the dough cycle. If kneading by hand, mix the ingredients, then let the dough rest, covered, for about 30 minutes; this will give the flour a chance to absorb the water, which will make kneading easier.
2) 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. It'll continue to rise in the fridge, so make sure it's in a big enough bowl.
3) Divide the dough in half. Note: for thick, Sicilian-style pizza, leave the dough in one piece, and press it into a rimmed half-sheet pan (18" x 13").
4) Working with one piece of dough at a time, pick it up and let gravity gently stretch it into an oval. For a more circular shape, move your hands around the perimeter of the dough as it stretches. For thin-crust pizza, make a 12" round or oval. For thick-crust, make a 9" round.
5) Cover the dough, and let it rest while you heat your oven to 450°F. For thickest crust, let your pizza rest/rise for 60 minutes before baking.
6) Baking: After about 30 minutes, use a giant spatula or pizza peel to transfer the pizzas and parchment to your hot oven stone; or place the pizzas and parchment on a pan, and place the pan on the middle rack of your oven.
7) Bake for 6 minutes (for a thinner, larger crust), or for up to 8 minutes for a smaller/thicker crust. Remove from the oven.
8) To enjoy pizza right away, top it with your favorite toppings, return to an upper rack of the oven (not to the stone), and bake for an additional 8 minutes, or until the crust is golden brown and the filling bubbly.
9) To serve pizzas some other time, remove the parchment, cool the un-topped crusts, wrap them well in plastic wrap, and store at room temperature for 2 or 3 days. Refrigerate for up to 5 days; or freeze for up to 4 weeks.
10) When you’re ready to serve, remove the crusts from the refrigerator or freezer. While they warm to room temperature, heat your oven to 450°F; frozen crusts should be taken out of the freezer and thawed earlier in the day; leave them in the bag, but leave the bag open as they thaw. Top crusts with your favorite toppings and place them on a parchment-lined or greased baking sheet, then on an upper rack of the oven. Bake the pizzas for 8 to 10 minutes, or until the crust is golden brown and the filling bubbly.
Yield: 1 large or 2 medium pizzas.
Reviews
- 04/30/2012
- This is a fantastic pizza crust recipe and very easy. I used all plain flour with the pizza dough flavor and a bit of garlic powder. The crust had a great taste and was airy due to the long rising time. I proofed the yeast before adding to the flour because I'm not very good with yeast and I didn't want to waste the flour. I added the yeast to the cup of water and added 1 tsp of sugar. After it was proofed I added to the flour and mixed per the recipe and it turned out just fine. I made just one pizza from this recipe and it was a medium thickness pie-just the way we like it in my house. I baked the crust for 6 minutes during the first bake but will probably add a few minutes the next time for a bit more of a crunchier crust. I will get some semolina flour in the future and try it that way too. This recipe gives you a couple of options for when to make the dough and bake the crust which is nice. Great recipe that I'm keeping in my recipe box.
03/10/2012- I liked the dough (AP flour w/semolina mixed). I have been baking bread, pastas, and have onto pizzas lately. When making pizzas I am used to using a very hot oven, 500 to even 550 degrees and using the rack on the lower third of the oven. This one at 450 seemed low, I baked it at 475 but kept it on the middle rack. Altho' good, I felt it needed the higher temp and lower shelf. You get better browning of the crust that way and a little bit of char. The bottom of pizza gets much crunchier and doesn't 'flop' when I make it my way. If I make this again, I will use the lower rack position and higher temps, at least 525.
- 02/02/2012
- This is getting ridiculous.....one absolutely fantastic recipe after another. I fell in love with baking (finally!!!) in the last couple months....I need to pace myself! This is not only a great pizza dough recipe, it's easy....and better yet it's written easy enough even for me (the novice). This dough feels gorgeous, smells delicious and tastes better. I used some dough improver (perfect roll with no snap back) and the delish pizza dough flavor. I look like a rock star and now we can have better pizza than anywhere local, any time we want it! Yeah, you guys rock!
- 01/25/2012
- 01/22/2012
- Great thin crust pizza dough. Very crunchy and not tough. I did the overnight rise and so I didn't knead the dough after mixing the ingredients together (no-knead technique). The gluten was well developed by the next day. Nice one, KAF.
- 01/08/2012
- I am just starting to really venture into bread baking. I love this recipe, my family loves it. I love the fact that I made it with my own two hands and that I know everything is as fresh as it can possibly be. While saving money on pizza orders and calzones.
- 12/30/2011
- This is "THE" pizza crust recipe I will use from now on! I prefer a thin crust so I made 2 - 14 inch pizzas. It is SO easy to work with especially right from the refrigerator when it's still cold, doesn't stick & used very little flour to roll it out. Also, it is convenient knowing that the pizza crust is already made & ready in the frig - 1 less thing to do that day. The 2nd time I made this recipe....I made CALZONE & it was a hit! My small oven does not keep the temperature at 450 (live outside U.S.) but it was still very good at 375 - 400. No more buying store bought pizza crust! Thank You KAF! (I also liked the tip of microwaving the pepperoni to make it crisp & less fat)
- 12/26/2011
- Wow! Pizza tasted more than great! It came out great. thank you, thank you KAF! Thanks for all those yummy recipes! 2011 was a great year because I baked wonderful goodies thanks to the guidance from KAF.
- 10/02/2011
- This was my first pizza crust from scratch ever, and it was soooo good. I let it sit in the fridge for almost 36 hours. I made it into 2 thin crusts that were a little over 12" in diameter. I wrapped one up for later and made a BBQ chicken pizza with the other. My boyfriend had already eaten lunch when I pulled the pizza out of the oven, but said he would try a slice because he knows I'll nag him to death for feedback. He ended up eating 3 slices and specifically mentioned how much he loved the crust. Thanks, KAF, for another fabulous recipe!
- 09/11/2011
- Made the recipe in my Zo bread baker according to directions using weight instead of volume; and stuck the finished dough in the fridge for 4 hours. I've had trouble before shaping dough round or trying to stretch it into a round shape. But I think in a much earlier KA blog post it was mentioned to stretch it over the back of a large metal mixing bowl. Then I used the cast iron pizza method recently written in the KA bakers blog. Cooked it for a few minutes on the stove top to give the dough a head start then into a 450 degree oven. And it came out great; and I was kind of shocked. It actually looked and tasted like a restaurant pizza. And it was all dead easy.
