King Arthur Flour’s Pizza Crust

Directions

• 1)

  Stir the ingredients together to make a cohesive, rough dough. Cover and allow the dough to rise at room temperature overnight, or at least 12 hours and up to 24 hours.

• 2)

  Divide the dough in half, shape each half into a ball, and place each into a lightly greased bowl. Cover and let rise for 45 minutes to an hour, while your oven preheats.

• 3)

  Place a baking stone on a rack in the center of the oven; preheat the oven to 550°F.

• 4)

  Transfer one dough ball to a well-floured work surface, sprinkle the top with flour, and use your fingertips to gently depress the interior of the round (leaving a thicker edge). Stretch the dough into a 10″ to 12″ circle.

• 5)

  Move the dough to a piece of parchment, trimming any excess parchment around the edge.

• 6)

  Sauce the dough, sprinkle with cheese, then add your toppings. Transfer the pizza on its parchment to the hot stone using a peel or overturned baking sheet.

• 7)

  Bake the pizza until bubbly and charred on the edges, 8 to 12 minutes. Remove from the oven and top with grated parmesan, if desired.

• 8)

  Repeat with remaining dough and toppings.

• 9)

  Note: After the first rise, dough can be stored up to 48 hours (covered) in your refrigerator so you can bake at your convenience; simply let it come to room temperature, then shape and bake!