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.