King Arthur Deep Dish Pizza Crust



2 cups (200g) King Arthur Gluten-Free Pizza Flour

1 tablespoon granulated sugar

2 teaspoons instant yeast

1 3/4 teaspoon table salt

3/4 cup (170g) water, warm

3 1/2 tablespoons (13g) olive oil, divide


My first take of the King Arthur recipes for their new pizza flower.


To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.

In a large bowl or the bowl of your stand mixer, combine the flour, sugar, yeast, salt, water, and 1 tablespoon (13g) of the olive oil.

Beat everything together to make a soft, smooth, sticky dough.

Scrape down the sides of the bowl, cover, and let rise for 1 hour.

Take it a step further
Grated Paremsan being sprinkled into an oiled pizza pan before adding the dough on top.
Why we started putting cheese underneath our pizza crust

Pour the remaining 1 1/2 tablespoons (18g) olive oil into a well-seasoned cast iron skillet that’s 10” to 11” diameter across the top, and about 9” across the bottom. Heavy, dark cast iron will give you a superb crust; but if you don’t have it, use another oven-safe heavy-bottomed skillet of similar size, or a 10” round cake pan or 9” square pan. Tilt the pan to spread the oil across the bottom, and use your fingers or a paper towel to spread some oil up the edges of the pan, as well.

To shape the pizza: Transfer the dough to the pan and turn it once to coat both sides with the oil. After coating the dough in oil, press it out to the edges of the pan, dimpling it using the tips of your fingers in the process. The dough may start to resist and shrink back; that’s OK, just cover it and let it rest for about 15 minutes, then repeat the dimpling/pressing. At this point the dough should reach the edges of the pan; if it doesn’t, give it one more 15-minute rest before dimpling/pressing a third and final time.

Cover the crust and let it rise for 30 minutes while you preheat the oven to 450°F, positioning a rack in the lower third.

When ready to bake, sprinkle about 1 cup (113g) of the cheese evenly over the crust, covering it completely from edge to edge. Dollop small spoonfuls of the sauce over the cheese, then sprinkle the remaining 1/4 cup (28g) cheese over the top.

To bake the pizza: Bake the pizza until the crust is well browned and the cheese is melted and bubbling, about 25 to 30 minutes