• Chef’s notes
• Details
• Ingredients
• Directions

§Chef’s notes

Use any toppings you’d like, but go light; the crust can’t support too much weight.

§Details

• ⏲️ Prep time: 15 min
• 🍳 Cook time: 8 to 12 min
• 🍽️ Servings: 2 12“ pizzas

§Ingredients

• 2/3 cup (152g) water, lukewarm
• 1 1/2 teaspoons instant yeast or active dry yeast
• 2 cups (240g) King Arthur Unbleached All-Purpose Flour
• 1/2 to 3/4 teaspoon salt
• 1 teaspoon baking powder
• 3 tablespoons (35g) olive oil

§Directions

1. Preheat the oven to 450°F with a pizza stone in the bottom, if you’re using one.
2. In a medium-sized bowl, whisk together the lukewarm water and yeast until the yeast dissolves.
3. Measure out the flour by gently spooning it into a cup and sweeping off the excess; or by weighing it.
4. Add the flour and the remaining ingredients to the water/yeast, stirring to make a cohesive, somewhat sticky dough.
5. Divide the dough in half, pat each half into a disk, and place on a lightly floured piece of parchment or waxed paper.
6. Let the dough rest for 30 minutes, while your oven gets good and hot.
7. Working with one piece of dough at a time, roll between two pieces of lightly greased parchment into a 12“ circle.
8. Top the crust with about 3 to 4 tablespoons sauce and your preferred toppings.
9. Transfer the pizza, parchment and all, to your baking stone.
10. Bake for about 8 minutes, until the crust is brown and the toppings are heated through.
11. Remove from the oven and serve.