Sunday, October 9, 2011

King Arthur's Now & Later Pizza Crust.

This is easily my favorite pizza crust recipe....though I'm sure I say that about all of the pizza crusts that I post.  Maybe it's just that I like pizza!

King Arthur’s Now & Later Pizza Crust.
(Recipe from King Arthur Flour.  Method Adapted by Me.)
1 ¼ cup water
2 tablespoons olive oil
1 ¼ teaspoon salt
1 ¾ cups all purpose flour
1 ¼ cups semolina flour (you can use all purpose flour instead if you desire)
1 teaspoon yeast

Pour water and olive oil into bread machine bowl.  Add salt then flours.  Place yeast on top so that it does not come in contact with the liquids.  Select dough setting on your bread machine and walk away until done.

Remove dough from machine and place in a large container.  Refrigerate dough for 4-36 hours (where it will rise again).  After refrigeration, divide dough into 2 equal parts.  Work the dough into desired pizza size and thickness.  Cover with a towel and allow to rise for about an hour.  Bake crust in a 450 degree oven for about 7 minutes.  Keep an eye on the crust as you make need to open the oven and use a fork to pop any air bubbles.

To eat the crust right away: top as desired and return to oven for about 10 minutes.

To eat later: cool the crust(s) and store at room temperature for 2-3 days, refrigerate for 5 days, or freeze for a month.

I love that:
One batch makes two crusts: one for now and one for later.
The later crust freezes wonderfully.
It bakes up crispy yet chewy
It can be made with all-purpose flour when you don't have any semolina.
Minimal time is spent actually making this.

With that…try this crust!!  I have a batch going as I type…hoping to grill a butternut squash topped pizza tonight!

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