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Slow-Rise Pizza Crust (King Arthur Flour Co.)

  • 6servings
  • 30minutes
  • 299calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB6
MineralsSelenium, Zinc, Natrium, Chromium, Potassium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 414.03 ml all-purpose flour

  2. 295.73 ml semolina (or substitute more flour)

  3. 4.92 ml instant yeast

  4. 7 1/39 ml salt

  5. 29 1/28 ml olive oil

  6. 295.73-314 2/3 ml water (enough to make a smooth, soft dough)

  7. 29 1/28 ml dough enhancer (optional, see note above)

  8. olive oil , for brushing

Instructions Jump to Ingredients ↑

  1. 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.

  2. Allow to rise in a warm place, covered, for 45 minutes.

  3. Refrigerate dough for 4-36 hours, to allow dough to slowly rise and develop flavor.

  4. 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.

  5. Top and bake as desired.

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