King Arthur Pizza Recipe Of The Year: Award-Winning Flavor At Home

This recipe delivers the award-winning taste King Arthur is known for, right in your kitchen. I’ve refined the technique over years of testing to bring that perfect balance of crispy crust and rich flavors.

The dough comes together with a no-fail method, requiring just 15 minutes of prep before it rests. Simple ingredients create a canvas for any toppings you love, from classic margherita to creative combinations.

Baking at high heat ensures a golden, crispy crust with a chewy interior. The sauce and cheese blend harmonize to create that signature pizza experience every time.

Whether for a family night or casual entertaining, this recipe guarantees professional results. The process is straightforward, with every step designed for success.

Ingredients for King Arthur Pizza Recipe of the Year

High-quality flour, yeast, and tomatoes form the foundation of this award-winning dish.

The flour is non-negotiable for authentic texture. King Arthur Bread Flour delivers consistent protein content (12.7%) for that perfect chew. Most Whole Foods and Williams Sonoma locations stock it, but any grocery store’s baking aisle will work. For yeast, SAF Instant is the gold standard—avoid expired packets. The tomatoes must be San Marzano for proper acidity and sweetness balance (look for DOP certification).

No bread flour? All-purpose plus 2 tbsp vital wheat gluten per cup gets you close. Out of San Marzano tomatoes? Muir Glen organic are a solid backup. Fresh mozzarella can replace low-moisture (pat very dry first). For a time-saver, pre-made pizza sauce works if you doctor it with oregano and garlic. The cornmeal prevents sticking—semolina or extra flour are acceptable substitutes.

Dough rests best at room temperature (70-75°F) for 1-2 hours, or overnight in the fridge. Sauce can be made 3 days ahead and stored airtight. Shredded cheese keeps 1 week in the fridge, but freeze for longer storage. Baked pizzas don’t reheat well—consume immediately for optimal texture.

Step-by-Step Instructions for King Arthur Pizza

Master the process with precision timing and professional techniques for exceptional results.

Step 1: Activate the Dough and Begin the First Rise

In a large mixing bowl, whisk together the 3.5 cups Bread Flour, 2 tsp Instant Yeast, 2 tsp Sea Salt, and 2 tsp Granulated Sugar until fully combined. Create a well in the center and add the 0.25 cup Olive Oil and 1.25 cups Warm Water.

Mix with a wooden spoon until a shaggy dough forms, then turn onto a lightly floured surface. Knead for 8-10 minutes until the dough becomes smooth and elastic. The texture should spring back slowly when pressed with a finger. Place the dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm place for 1-2 hours until doubled in volume.

Step 2: Prepare the Tomato Sauce While Dough Rises

In a saucepan, combine the 1 can San Marzano Tomatoes (crushed by hand), 2 tbsp Tomato Paste, minced 4 cloves Garlic Cloves, 2 tsp Dried Oregano, and 0.5 tsp Red Pepper Flakes. Simmer over medium-low heat for 15-20 minutes, stirring occasionally.

The sauce should reduce and thicken slightly, developing a rich, concentrated flavor. Stir in the 0.5 cup Fresh Basil Leaves during the last 5 minutes of cooking. Remove from heat and let cool to room temperature before using. This allows the flavors to meld properly without cooking the basil too much.

Step 3: Shape the Dough and Preheat the Oven

Punch down the risen dough to release air and divide it into 4 equal portions. On a surface dusted with 0.25 cup Cornmeal, roll each portion into a 12-inch round, leaving a slightly thicker edge for the crust. The cornmeal prevents sticking and adds a pleasant texture to the bottom.

Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F for at least 30 minutes. This high heat is crucial for achieving a crispy crust. While waiting, shred the 1 lb Low-Moisture Mozzarella Cheese and grate the 0.5 cup Parmesan Cheese if not pre-shredded.

Step 4: Assemble and Bake the Pizza

Spread a thin layer of sauce over each dough round, leaving a ½-inch border for the crust. Sprinkle evenly with the mozzarella and parmesan, ensuring full coverage without overloading. Too much cheese can make the pizza soggy rather than crisp.

Transfer the pizza to the preheated stone or baking sheet. Bake for 10-12 minutes until the crust is golden brown and the cheese is bubbly with some lightly browned spots. Rotate the pizza halfway through baking if your oven has hot spots. Remove from the oven and let cool for 2-3 minutes before slicing to allow the cheese to set slightly.

Dietary Considerations for king arthur pizza recipe of the year

Gluten-Free Adaptation

Swap Bread Flour for King Arthur Measure for Measure Gluten-Free Flour. The dough will be stickier, so use parchment paper when rolling. I add 1 tsp xanthan gum for better elasticity, as my gluten-free friends rave about this tweak. 💪

Dairy-Free Version

Replace Low-Moisture Mozzarella with Miyoko’s Liquid Mozzarella or shredded Violife Cheddar. For Parmesan, use Follow Your Heart Dairy-Free Parmesan. The flavor profile stays surprisingly close to original.

Vegan Modifications

Use the dairy-free cheeses above and swap honey for agave syrup if using in sauce. The olive oil and flour are already vegan. I tested this with my sister’s vegan book club—they couldn’t tell the difference!

Lower Sodium Option

Reduce Sea Salt to 1 tsp in dough and ½ tsp in sauce. Use low-sodium San Marzano Tomatoes and skip added salt on toppings. The Parmesan still adds enough savory depth.

Nut-Free Considerations

This recipe is naturally nut-free, but check cheese labels for processing warnings. I use New Seasons Market brand cheeses—they’re transparent about allergens. Always verify cornmeal packaging too.

Egg-Free Dough

The original dough contains no eggs, making it naturally egg-free. For extra richness, brush crust with olive oil before baking. My daughter Lily’s egg allergy means we make this version weekly. 🥗

Frequently Asked Questions