4 Reviews

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.

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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.

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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!!!

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Chef*Lee March 06, 2009

This was so easy, and tasted great. I've never made pizza before, so this was very exciting. I need to practice on my toppings, but the crust was great. Made for holiday tag.

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BakinBaby January 14, 2009
Slow-Rise Pizza Crust (King Arthur Flour Co.)