King Arthur Flour® Perfect Pizza Flour Blend
- Manufacturer: King Arthur Flour
- Ingredients: King Arthur unbleached flour (wheat flour, malted barley), durum wheat, inactive yeast, leavening (monocalcium phosphate, baking soda, cornstarch)
- Note: Product contains wheat and is processed in a facility that also packages products containing eggs, milk, soy, and tree nuts
- Size: 3 pounds
- Made in the USA
- Makes delicious pizza crusts, chewy or crispy
- Features the ideal blend of unbleached all-purpose flour and durum flour
- A touch of baking powder in the formula ensures that your crust will always rise
- All-natural flour contains no preservatives
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Questions & Answers
Makes 3 12-inch pizzas
1 1/2 Cups very warm wate
2 teaspoons yeast
2 teaspoons suga
19 oz (~ 3 1/3 Cups) Pizza Flour Blend
1 tsp salt
Tablespoon of olive oil
Makes 3 medium (very thin) pizzas.
Put yeast and sugar in a bowl, add very warm water.
Measure and mix together the flours/salt -- add to KitchenAide bowl with dough hook (or equiv.) and mix. By the time you've done this step (~5 minutes or so) the yeast should have proofed. If it isn't bubbly you have bad yeast or the water was too hot.
Pour the yeast-water into the KitchenAide bowl and start on lowest or one up from low. Let mix for about 5-4 minutes but at least until the dough forms into a ball. If too wet, add a bit of flour, if too dry bit of water.
Place Tablespoon of olive oil into a large bowl, get a little on your hands. Lift dough out of mixer and place in bowl and turn to lightly coat with oil. Cover with a clean kitchen towel (or clear wrap) in a warm place (I use the oven that has been set to warm and then turned off) and let rise for 1 hour.
After rising place in refrigerator overnight. When it's time to cook, heat oven to 510F (that's what I use) with pizza stone in middle of oven. Remove dough from fridge, cut it in 1/3. I freeze 2 and use 1.
I use a Silpat (silicon sheet, able to withstand hi temps) -- put a small amount of corn meal on the silpat (which itself is resting on a peel). Put your ball of pizza on the silpat and shape the dough with your hands, letting it rest now and then, and you too. Add your toppings.
VERY CAREFULLY slide the silpat + dough onto the stone. I use an "Ove Glove" (also resistant to very high heat) to drag the silpat onto the stone. Specifically, I reach w/the glove and grab the edge of the silpat to hold the pizza+silpat as I slide out the peel from underneath it, then close the oven.
10-12 minutes later (using Ove Glov) withdraw the pizza from the stone (by grabbing the near end of the silpat and pulling it onto the peel) and let rest a minute before cutting -- I use a chef's knife to move the pizza from the silpat to a cutting board. Once you've cut up the pizza you'll plotz at the wonderful goodness, you'll shout, you'll spit nickles, etc.
NOTE: Silpat + peel is very important, I think; it's the only way I've managed to get the pizza into the oven with any safety. OveGlove or its equivalent is very nice to have.
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