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The Ultimate Pizza Dough, from King Arthur Flour


This is, truly, the most flavorful pizza dough with the perfect texture of a crunchy crust. Semolina flour is added to all-purpose, and it made all the difference from any other home-style pizza crust I've tried. I used a couple of King Arthur Flour "secret" ingredients, which I believe transformed what could have been good pizza to being fantastic pizza! I'll show you how I made this on my food blog.

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  • 1 3/4 cups (7 1/4 ounces) King Arthur Unbleached All-Purpose Flour*
  • 1 1/4 cups (7 1/4 ounces) semolina*
  • 2 tablespoons (1/2 ounce) King Arthur Easy-Roll Dough Improver (optional, but helpful)
  • 1 tablespoon + 1 teaspoon (1/4 ounce) Pizza Dough Flavor (optional, but delicious)
  • 1 teaspoon instant yeast
  • 1 1/4 teaspoons salt
  • 2 tablespoons (7/8 ounce) olive oil
  • 1 1/8 cups to 1/4 cups (9 to 10 ounces) cool water; use the lesser amount in summer, the greater amount in winter (and something in between in spring and fall)
  • If you don't want to use semolina, use a total of 3 cups all-purpose flour, and reduce the water to 1 cup + 2 tablespoons.


Servings 6
Preparation time 20mins
Cooking time 80mins
Adapted from


Step 1

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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