Rating: 5 out of 5 stars
Baked: January 27, 2014
My most recent order from King Arthur Flour (taking advantage of one of their frequent free shipping promotions) included their Pizza Dough Flavor. Since I wanted to take advantage of this new seasoning, I didn’t use my standard pizza crust mix found in King Arthur’s 200th Anniversary cookbook. Instead, I searched through the recipes available at King Arthur’s website and decided to try the one listed above.
I cut the recipe in half, just like I do the one from the cookbook, because my husband and I don’t need to make two or three large pizzas. One large one is plenty for a couple of meals. I also don’t let the dough rise but for a few minutes, long enough for me to heat the oven up to 450 degrees. Terry and I prefer thin, crispy crusts so rising is never a necessity.
I rolled out the dough. I prepped my large pizza pan by spraying it with some olive oil and dusting it with corn meal. I transferred the dough to the pan and poked it with a fork several times to keep it from bubbling up. Then I put it in the oven to pre-bake for ten minutes.
I removed the crust from the oven and sprayed it again with some olive oil. I added some pizza sauce and then let Terry add the toppings. Back in the oven for another 10-15 minutes, watching for the last few to make sure the cheese doesn’t get too brown. Transfer it easily from the pan (slides right off thanks to the corn meal) to a large cutting board where it can rest and set the toppings for 5-10 minutes. Cut and serve.
I liked the added flavor from the Pizza Dough Flavor mix. It reminded me, nostalgically, of the Chef Boyardee Pizza Kits I used to make with my mother when I was a kid. Though I must admit I think the KAF flavor tastes better.