King arthur pizza dough recipe

What a treat — hot homemade pizza, with exactly the toppings you like. And this crust adapts to YOUR schedule: make the dough now, and serve fresh pizza up to 2 days later. Please read this recipe all the way through before starting. It gives you a lot of baking options, and you want to choose the one that best fits your schedule.

Get the perfect pizza crust every time with this foolproof pizza dough recipe. Crispy on the outside, soft on the inside—just add your favorite toppings!

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Thought Neapolitan-style pizza was an elusive dream only for Italian residents and people with a home pizza oven? Think again — with our new '00' Pizza Flour, you can bake up a classic Neapolitan-style pie in your home oven: here's how.

Gluten-free pizza lovers, rejoice! Your days of eating sad, flavorless pizza (or foregoing it altogether) are over. This easy-to-mix batter-like dough bakes up into a crisp and chewy crust. It's a wonderful base for your favorite toppings.

This sourdough discard pizza crust is a great way to put unfed sourdough starter to use. Chewy and flavorful, with an open crumb and distinctive hearty taste, it's particularly well suited to bold toppings and well-aged cheeses.

A New York City staple, Grandma Pizza has its origins in the homes of America’s Italian ancestors. Baked in a large, square pan at high heat after a relatively short final proofing time, the crust is wonderfully crispy and denser/thinner than traditional Sicilian-style pizza. Preparing the dough the day before ensures a fresh-from-the-oven pie in less than an hour, once you're ready to bake and serve.

This recipe makes a terrific "do-it-yourself-party." All you do is make this simple dough and provide plenty of toppings and grated cheese; your guests will have fun doing the rest. This recipe makes three or four 12" pizzas (depending on how thick you like the crust). For a larger party, you can easily double it.

This grandma pizza dough recipe makes the best grandma pies and the best pan pizzas you've ever had. Light, tender, and crisp on the bottom.

This artisan pizza dough will give you a billowy soft and chewy crust, blistered bubbles and a crispy bottom. It uses a high hydration and long fermentation time for maximum flavor.