Shop > Ingredients > Pizza & pasta > King Arthur Perfect Pizza Blend - 3 lb.
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King Arthur Perfect Pizza Blend - 3 lb.
item# 3295 $6.95
average of 23 reviews 
read all reviews write a review
For better pizza, start with the flour...
- Makes thin crusts CRISP, and thick crusts CHEWY!
- Combines golden durum and all-purpose flours.
- An all-natural dough conditioner provides "rollability".
- Baking powder gives an extra oven "pop".
- 3 pound package.
- Comes with complete instructions & a delicious recipe!
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Nutritional information |
Reviews
02/08/2010
After reading all the other rave reviews on this flour, I bought a bag. I used the recipe on the bag, and made four 9-inch pizzas. I hate to write this, but my husband and I were rather disappointed in the flavor. I had made the dough early in the morning, and let it sit out in a very cold kitchen (around 48 degrees) for about 5 hours or so. The one good thing about this dough was it rolled out very nicely. The flavor was just so-so. I probably will go back to making PJ's Now or Later Pizza (recipe on this website I think). I guess if you're in a hurry, this flour blend will be okay (the recipe says you can make the pizzas right away with no rise time), but for more special events (like a Super Bowl Party), I'll go back to my tried and true recipe.
02/05/2010
I'd like to know how to use this flour with other recipes...or get other recipes designed for this flour
This flour could be used in any bread recipe, in a 1:1 substitution for the all-purpose or bread flour called for. It has a fairly high gluten level, so you wouldn't want to use it in anything you wanted tender like biscuits, scones or pie crust. Experiment. Have fun with it.Mary@ KAF
02/04/2010
For the past year I've been trying recipes in search of the best pizza for my pizza loving hubby. Thin crust, crispy crust, no-knead - I've tried them all. BUT the recipe on the back of the Perfect Pizza Blend is the ONE! Really Perfect. I've made a 14" deep dish as well as two thin crust pizzas with the same recipe. The taste is wonderful-don't forget the Pizza Dough Flavor. My search is over!
02/03/2010
I love this blend and the recipe on the bag, and I recommend getting the pizza dough flavor as well. The recipe is easy and fun to make and really makes great pizzas! I had to adapt to a 10" pan instead of the 12" or 14" listed on the bag, but it came out so perfect anyway that I really can't complain - I get 3 pizzas per recipe instead of 2 - who would complain about that? Love it! Highly recommended
02/03/2010
This pizza flour is wonderful. Crust turns out great whether you like thin or thick. My son said mom you have to make this again. We even heated up leftovers the next day! Try this and you'll love it!
01/29/2010
The KA Pizza Blend should get 10 stars!! I made the recipe on the bag last weekend and my spouse loved it so much. He said it was the best pizza he ever tasted. I used the pizza dough flavoring as well as the SAF instant yeast and we came out with one deliciously fantastic pizza. The recipe is so good that I made it again last night and for me to come home from work and start working in the kitchen should tell you how great this recipe is. I really think King Arthur Flour should offer this blend in a 5 or 10 lb bag. I have already started an order for more. I also had a little dough left, so I made two calzones. Great product!!
12/14/2009
I had tried several pizza crust recipes with variable results. Bought this flour and used the recipe on the bag-fantastic! I divided the dough into 3 parts, used one for a thin 12 inch pizza and froze the other 2 for later use. Threw out the other pizza crust recipes! I agree that you should sell it in a larger size.
11/22/2009
Fabulous! I was actually quite surprised at just HOW WELL it turned out. I just followed the recipe on the package and it was delicious!
10/21/2009
I like the texture that this flour give to my pizza crust.
10/01/2009
This blend is pretty great. As the previous reviewers suggested, I just follow the recipe on the package. My son and I blend it in the morning, let it sit in the refrigerator all day, and then make rosemary foccacia at dinner. Do you think it would make good calzones? The pizza crust recipe would need more flour, I imagine. I would welcome a nice calzone recipe using this flour blend (by weight, please).
We have a couple of calzone recipes on our web site that would work well with this flour. Unfortunately, they are older recipes, so aren't listed by weight/ vol like the newer ones are. You could convert them to weight using the ingredient weight list found here.
Mary @ KAF
