Recipe Index

Ingredients

• 2 teaspoons instant yeast
• 2 teaspoons granulated sugar
• 1 1/4 teaspoons table salt
• 1 tablespoon King Arthur Easy Roll Dough Improver or King Arthur Baker's Special Dry Milk
• 3 cups King Arthur Italian-Style Flour
• 3/4 cup lukewarm water
• 2 tablespoons olive oil
• tomato or marinara sauce, preferably homemade
• freshly chopped garlic
• sliced mozzarella cheese, or grated or shredded Parmesan or Romano cheese
• fresh basil leaves, to garnish; optional

Method

1. Stir the yeast, sugar, salt, dough improver or dry milk, Italian-style flour, lukewarm water and olive oil together, then knead the mixture for 5 minutes into a firm but supple dough.
2. Split the dough in half, cover each piece with lightly greased plastic wrap, and rest the pieces for 15 minutes.
3. Roll each piece between two sheets of greased parchment to about 1/8 inch thick in a circle or oval, then leave the sheets in the paper for 5 minutes so they stop springing back.
4. Heat the oven to 425F with a stone on a lower rack if you have one, transfer the dough rounds on their bottom parchment to pans, and rest them covered for about 30 minutes.
5. Bake the plain crusts for 5 minutes until set.
6. Spread the par-baked crusts with tomato or marinara sauce, scatter the chopped garlic and your choice of mozzarella or Parmesan or Romano over them, and bake for 5 minutes.
7. Rotate the pans top to bottom and front to back and bake for up to 5 minutes more until the rims are brown, then finish the pizzas with basil leaves, slice and serve.

Prep: 30 min · Cook: 15 min · Total: 1 h 10 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data