Slow Rise Pizza Crust King Arthur Flour Co Recipes
SLOW-RISE PIZZA CRUST (KING ARTHUR FLOUR CO.)
This is the only crust recipe I use anymore. I found this recipe in a copy of the Baker's Catalog some years ago. It really tastes best when you let it sit for a longer time, although you can get by with the short end of the range if you are in a hurry. I try to make it the night before and let it sit for about 24 hours. Since you don't knead it very much, bread flour wouldn't be a good choice--all-purpose works better for this recipe. Likewise, a bread machine wouldn't work well as it would overwork the dough. The original recipe stated crust can be used for either baked or grilled pizza, although I've never made grilled pizza and couldn't say how to do it. Prep times are estimates, and don't include rising or refrigeration times. NOTE: the "dough enhancer" listed in the ingredients is actually a dough improver, which relaxes the dough to allow for easier shaping of the dough. In addition, the recipe called for King Arthur Flour's pizza flavor (optional), which I am unable to list. It was just a crust flavor enhancer, containing cheese, garlic, and such. Both are available from the Baker's Catalog at www.kingarthurflour.com/shop/.
Provided by Halcyon Eve
Categories Yeast Breads
Time 30m
Yield 1 crust, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Mix together all dough ingredients and knead on a lightly-floured surface until smooth and soft. Do not over-knead; dough should hold together but look rough on surface.
- Allow to rise in a warm place, covered, for 45 minutes.
- Refrigerate dough for 4-36 hours, to allow dough to slowly rise and develop flavor.
- Shape into a 12-14 inch circle, brush with olive oil (if desired), and bake on a pizza stone or greased pizza pan at 400* F for about 10 minutes, or until just beginning to turn golden.
- Top and bake as desired.
Nutrition Facts : Calories 299.7, Fat 5.2, SaturatedFat 0.7, Sodium 583.9, Carbohydrate 53.4, Fiber 2.5, Sugar 0.1, Protein 8.4
THE ULTIMATE PIZZA DOUGH, FROM KING ARTHUR FLOUR RECIPE - (4/5)
Provided by Foodiewife
Number Of Ingredients 9
Steps:
- To make the dough: Mix and knead together all of the dough ingredients¬-by hand, mixer or bread machine-till you've created a smooth, very soft, fairly sticky dough. Don't over-knead the dough; it should hold together, but can still look fairly rough on the surface. 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. Make sure you have the dough in a large covered bowl, or put it into a large, lightly greased plastic bag; leave plenty of room for expansion. Remove the dough from the refrigerator, and allow it to rest and warm up a bit while you prepare the toppings. To assemble and bake the pizza: Gently stretch and pat the dough into the pan(s). You'll probably get about two-thirds of the way there before the dough starts shrinking back; walk away for 10 minutes. When you come back, you should be able to pat it all the way into the corners of the pan, or close to it. Allow the dough to rise for 30 minutes to an hour (or more, for thicker crust). Preheat the oven to 450°F. Spread the sauce in a thin film over the crust. Bake the pizza on the lower oven rack for 8 minutes. Remove it from the oven, and arrange your choice of toppings and cheese on top. Return to the oven, and bake on the upper oven rack for an additional 12 to 15 minutes, until the crust is nicely browned, both top and bottom. Check it midway through, and move it to the bottom rack if the top is browning too much, or the bottom not enough. Remove the pizza from the oven, and transfer it from the pan(s) to a rack to cool slightly before serving. For easiest serving, cut into squares with a pair of scissors. Yield: a dozen generous slices.
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2019-02-06 This is a slow rise method of making pizza dough as I learned from Peter Reinhart’s book American Pie although we use a mix of white wheat and all-purpose flours for our version. I prefer King Arthur’s brand of white wheat flour that can now be found in many grocery stores. This slow rise method creates a very tender yet delicious dough but does require advance planning. My recipe …
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Reviews 6Category BreadsServings 8
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- Put the salt, yeast and olive oil in the center and then begin to pour the cold water in mixing it into the dough initially with a fork, and then with your hands.
- Continue to mix the water into the dough adding in the additional flour as needed until you have a workable mass.
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2016-10-20 Just-mixed slow-rise pizza dough. After 18 hours of rise time. Fully fermented overnight pizza dough scraped out onto the counter. Divided and shaped into balls. Dough balls after 3 more hours of rise time. Stretched and ready for topping and baking. Print Recipe. 4.42 from 31 votes. Slow-Rise Pizza Dough. You have to plan ahead to make this pizza dough (it needs 18 to 20 hours of rise …
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4.4/5 (31)Category Appetizer, Main CourseCuisine American, ItalianTotal Time 18 hrs 5 mins
From thursdaynightpizza.com
4.4/5 (31)Category Appetizer, Main CourseCuisine American, ItalianTotal Time 18 hrs 5 mins
- In a large bowl, whisk together the flour, yeast, salt, and sugar. Add the water and oil and mix with your hands or a wooden spoon until all of the flour is incorporated. The dough will be sticky. Cover the bowl with plastic wrap and let it rise at room temperature for 18 to 20 hours or until it has more than doubled in volume.
- Scrape the dough out onto a floured work surface and use a knife or scraper to divide it in half*. Shape each piece of dough by folding its four sides under toward the center, then forming it into a ball. If the dough feels sticky, dust it with flour.
- Cover the formed dough balls with an inverted bowl or plastic wrap and let them rest for 30 minutes or up to 3 hours before using. (Or, if you’re not making pizza right away, place the balls in separate zip-top bags or airtight containers and store them in the refrigerator for up to 3 days or in the freezer for up to 3 months.)
CRISPY CHEESY PAN PIZZA, KNIGHTED BY KING ARTHUR... FLOUR ...
2020-08-11 The King Arthur Flour recipe is all about the crust, no toppings so I went in search of a BOSS tomato sauce for the pizza. First and last stop, Serious Eats. New York Style Pizza Sauce, easy, tasty, a little spicy, a little sweet, a touch of basil, onion, and oregano, the perfect match. Then the killer, butter is added to the sauce, which accentuates the crust. OMGoodness, make this pizza ...
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Cuisine Italian-AmericanCategory Main CourseServings 6Estimated Reading Time 6 mins
- Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. I really like using a scale. Place the flour, salt, yeast, water, and 1 tablespoon (13g) of the olive oil in a medium-large mixing bowl.
- Stir everything together to make a shaggy, sticky mass of dough with no dry patches of flour, about 1 minute by hand, using a spoon or spatula. Scrape down the sides of the bowl to gather the dough into a rough ball; cover the bowl.
- After 5 minutes, uncover the bowl and reach a bowl scraper or your wet hand down between the side of the bowl and the dough, as though you were going to lift the dough out. Instead of lifting, stretch the bottom of the dough up and over its top. Repeat three more times, turning the bowl 90° each time. This process of four stretches, which takes the place of kneading, is called a fold.
- Re-cover the bowl, and after 5 minutes do another fold. Wait 5 minutes and repeat; then another 5 minutes, and do a fourth and final fold. Cover the bowl and let the dough rest, undisturbed, for 40 minutes. Then refrigerate it for a minimum of 12 hours, or up to 72 hours. It'll rise slowly as it chills, developing flavor; this long rise will also add flexibility to your schedule.
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Now or Later Pizza Crust. By PJ Hamel. 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. To bake: After about 30 minutes, use a giant spatula or pizza …
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SLOW-RISE PIZZA CRUST (KING ARTHUR FLOUR CO.) | RECIPES ...
Prep times are estimates, and don't include rising or refrigeration times. NOTE: the dough enhancer listed in the ingredients is actually a dough improver, which relaxes the dough to allow for easier shaping of the dough. In addition, the recipe called for King Arthur Flour's pizza flavor (optional), which I am unable to list. It was just a c . Jun 16, 2015 - This is the only crust recipe …
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5/5 (5)Total Time 30 minsServings 1
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- If you're using active dry yeast, dissolve it, with a pinch of sugar, in 2 tablespoons of the lukewarm water. Let the yeast and water sit at room temperature for 15 minutes, until the mixture has bubbled and expanded. If you're using instant yeast, you can skip this step., Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine the dissolved yeast (or the instant yeast) with the remainder of the ingredients. Mix and knead everything together—by hand, mixer or bread machine set on the dough cycle—till you've made a soft, smooth dough. If you're kneading in a stand mixer, it should take 4 to 5 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom. Don't over-knead the dough; it should hold together, but can still look fairly rough on the surface., To make pizza up to 24 hours later, skip to step 5., To make pizza now: Place the dough in a lightly greased bowl, cover the bowl,
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