With lots of King Arthur Flour's 00 equivalent flour in my cupboard, and my homemade pasta-making efforts long-stalled, what to do? This was a question I asked myself for many months without resolution. Well, sometime the answer is the most obvious – go to the King Arthur Flour website for suggestions.
I opened several tabs on my browser for KAF-recommended options, and ultimately settled on the Thin-Crust Pizza recipe because it largely had the ingredients available in my pantry and it fit my fancy for what I wanted that day.
While this pizza dough can largely be made in the time it takes to pre-heat a pizza stone, I ended up doing two slightly longer rises for the dough – about 75 minutes for the first rise and about 1 hour for the second, covered rise.
I had a bit of a tough time rolling out the dough between a sheet of parchment and wax paper as I completely ignored the instructions to grease the sheets first. Oops! And I omitted the suggested KAF easy-roll dough improver, which also probably had an effect. But thankfully the dough sticking was rectified by slow peeling and scraping it from the wax paper.
For the second covered rise of the dough, because I didn't grease the wax paper and was worried about re-sticking, I decided to just flip over the dough mixing bowl to cover the dough. It actually worked totally fine!
I baked the dough for approx. 7 minutes on a pizza stone in a 450 degree oven, then added toppings before baking an additional 5 minutes or so.
The baked pizza definitely tasted like an olive oil bread, like a focaccia. That felt evident in the dry and airy texture, as well as the flavor. The bottom of the pizza was nicely browned, but as I was eating it, I continued to feel like I was eating a dressed up focaccia rather than a pizza.
While that experience was fine, I think it ultimately means this won't be a go-to pizza recipe, rather a go-to-quick-fix pizza recipe.
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