Slow Rise Pizza Crust King Arthur Flour Co
Experience pizza perfection with the 'Slow Rise Pizza Crust' recipe from King Arthur Flour, where simplicity meets artisanal quality. This foolproof dough combines all-purpose flour, a hint of olive oil, instant yeast, and salt, delivering a subtly chewy and airy crust that’s packed with flavor thanks to an 8-to-24-hour slow fermentation process in the fridge. Perfectly customizable, this recipe creates a golden, bakery-style crust that crisps to perfection in a blazing-hot 500°F oven. Whether you prefer classic Margherita toppings or bold, creative combinations, this homemade pizza crust sets the foundation for mouthwatering results. It's an effortless way to elevate pizza night while embracing the joys of slow food techniques!
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 0.25 teaspoons Instant yeast
- 2 teaspoons Salt
- 1.5 cups Water
- 2 tablespoons Olive oil
Instructions
In a large mixing bowl, whisk together the all-purpose flour, instant yeast, and salt until fully combined.
Make a well in the center of the dry ingredients and pour in the water and olive oil.
Using a wooden spoon or your hands, mix the ingredients together until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for about 7-10 minutes until the dough is smooth and elastic.
Place the dough in a lightly oiled bowl, turning it once to coat it in oil. Cover the bowl tightly with plastic wrap or a damp kitchen towel.
Refrigerate the dough for at least 8 hours and up to 24 hours to allow it to slowly rise and develop flavor. The dough will double in size.
When ready to use, remove the dough from the refrigerator and let it come to room temperature for about 1 hour.
Preheat your oven to 500°F (260°C), placing a pizza stone or heavy baking sheet in the oven to heat up if available.
Divide the dough into two equal portions if making two pizzas. Shape each portion into a ball and let rest for 10 minutes.
On a lightly floured surface, stretch or roll out the dough into your desired pizza shape, roughly 12 inches in diameter.
Transfer the shaped dough onto a piece of parchment paper or a lightly floured pizza peel.
Top with your favorite pizza sauce, cheese, and toppings, making sure not to overload the crust.
Carefully slide the pizza onto the preheated stone or baking sheet. Bake for 12-14 minutes, or until the crust is golden brown and the cheese is bubbling.
Remove the pizza from the oven and let it rest for 3-5 minutes before slicing. Serve and enjoy!
Nutrition Facts
Calories |
1783 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4738 mg | 206% | |
| Total Carbohydrate | 320.8 g | 117% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 0.9 g | ||
| Protein | 43.7 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 79 mg | 6% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 459 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
