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

Total Time
Prep 20 mins
Cook 10 mins

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

Ingredients Nutrition


  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.


Most Helpful

So easy and good! I added 2tbsp parmesan, 3/4tsp garlic powder and 1tsp Italian seasoning to the dough, in lieu of the King Arthur flavor enhancer. It was so easy to mix up, and I couldn't believe that it actually grew overnight in the fridge! It chilled for about twenty hours, and I let it sit at room temp for about 30 minutes before rolling out. It baked up nice and chewy, which we like.

Terri Newell June 11, 2010

All I can say is WOW! I have been making my own pizza for years and this is by FAR one of the best pizza dough recipes I have tried. I did not use dough enhancer but I did add 1/4 cup of nonfat drymilk to the recipe. I also used Bob's Red Mill White Whole Wheat flour. WAY better than Sbarro!!! I can't say enough good things about this dough. This is my KEEPER dough recipe...YUM! Update** I also made a yummy calzone with this dough today, it came out perfect! I added some photos of my pizza and calzone.

TaterBug! :) August 11, 2009

This is a great and easy crust! I used King Arthur's Bread Flour and Red Star yeast since they promote that type yeast with their company. I used sea salt and all flour instead of the semolina. I also did not have dough enhancer but it would be a great addition as this type dough does spring back a lot and it took a bit of stretching to shape it into a pizza (I should have thrown it up in the air and spun it but I didn't want dough and flour all over the kitchen :)!! I had this rising for 6 hours and it did not really double in size in the 45 minutes or in the fridge but in the oven it really rose and puffed up!! The crust was nice and soft and New York Style, I would compare it to a Sbarro-type crust (or better). We enjoyed this crust a lot, thanks for posting!!!

Chef*Lee March 06, 2009

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