🕷️ Crawler Inspector

URL Lookup

Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 57 (from laksa064)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa057.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical, ml_categories_json AS ml_categories_json, ml_types_json AS ml_types_json, ml_intent_types_json AS ml_intent_types_json, meta_language AS meta_language, attrs_author AS attrs_author, ifNull(toUnixTimestamp(attrs_publish_time), 0) AS attrs_publish_time, ifNull(toUnixTimestamp(attrs_original_publish_time), 0) AS attrs_original_publish_time, ifNull(attrs_is_republished, 0) AS attrs_is_republished, ifNull(attrs_nr_words, 0) AS attrs_nr_words, ifNull(attrs_boilerpipe_nr_words, 0) AS attrs_boilerpipe_nr_words, ifNull(body_ext_links_number, 0) AS body_ext_links_number, ifNull(body_int_links_number, 0) AS body_int_links_number, ifNull(meta_nofollow, 0) AS meta_nofollow, ifNull(meta_noarchive, 0) AS meta_noarchive, ifNull(props_was_rendered, 0) AS props_was_rendered, ifNull(src_redirect, \'\') AS src_redirect, ifNull(download_time_msec, 0) AS download_time_msec, ifNull(download_ttfb_msec, 0) AS download_ttfb_msec, ifNull(download_size, 0) AS download_size FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://www.kingarthurbaking.com/recipes/the-easiest-pizza-youll-ever-make-recipe\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.kingarthurbaking.com/recipes/the-easiest-pizza-youll-ever-make-recipe\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.kingarthurbaking.com\/recipes\/the-easiest-pizza-youll-ever-make-recipe","crawl_time":1776325834,"first_indexed_time":1595265302,"http_code":200,"src_unparsed":"com,kingarthurbaking!www,\/recipes\/the-easiest-pizza-youll-ever-make-recipe s443","src_root_hash":"10813703769334990457","history_drop_reason":null,"meta_title":"The Easiest Pizza You'll Ever Make Recipe | King Arthur Baking","meta_descriptions":["Pizza dough for a party — everyone adds their own special toppings."],"attrs_boilerpipe_text":"Instructions\nBake Mode\nPrevent your screen from going dark as you follow along.\nIn a large bowl or the bowl of a stand mixer,\ncombine the lukewarm water, oil, salt, sugar, and yeast. \n \nAdd the flour and the Pizza Dough Flavor. Mix the ingredients together (with your hands, a mixer, or a bread machine set on the dough cycle), adding more water as necessary to make a soft dough. Knead for about 7 to 10 minutes, until it's smooth and elastic.\nPlace the dough in a lightly greased bowl or other container, cover, and let it rise for 1 to 2 hours, whatever fits your schedule.\nTransfer the dough to a lightly greased surface and gently deflate the dough. To make pizzas with a medium-thick crust, divide it into four pieces; or three pieces, for thicker crusts. Use a\nrolling pin\nto roll each piece into a 12\" round. (Let the dough rest several times to relax it and make it more cooperative.) Alternatively, hand-stretch the dough to size if you prefer a more artisan look to your crust, with random air pockets scattered throughout.\nOnce shaped, transfer each round to a piece of parchment; trim any excess around the edges to avoid burning. Place the parchment onto a\npizza pan\nor baking sheet; if you're going to bake the pizza on a\nstone\nor\nsteel\n, there’s no need to place the parchment on a pan. \n \nPreheat the oven to 450°F; if you have a stone or steel, place it on the center rack so it can preheat with the oven. While it's heating, prepare your toppings: Some possibilities include slicing pepperoni; sautéing mushrooms, onions, or peppers; cooking meats; or grating cheese.\n \nWhen ready to bake,\nbrush\neach crust with a bit of olive oil; spread sauce lightly over the surface, and add toppings as desired. Sprinkle the top with grated cheese.\nTransfer the pizza to the oven, one at a time, and bake for 15 to 20 minutes, until it's golden brown, the toppings are hot and bubbly, and the cheese is melted. Remove the pizza from the oven.\n \nImmediately transfer pizzas to a cooling rack, so the bottom doesn't get soggy. Repeat the baking process with the remaining pizzas until all are cooked. Serve the pizza after about 10 minutes, while it’s still hot but the toppings have had a chance to set.\nScissors\n are a great cutting tool! \nStore leftover pizza in an airtight container in the refrigerator for several days.\nTips from our Bakers\nWant to experiment with different cheeses beyond the standard mozzarella? Choose those that melt well: Fontina, cheddar, Jack, provolone, brick, Gouda, and Muenster are all good candidates.\nTo add flexibility to your schedule, let the dough rise once at room temperature, gently deflate it, then cover and put in the fridge overnight. Next day, remove the dough from the fridge and stretch it into its pan. Let it rest and warm up until slightly puffy, then proceed with the recipe as written.\nTo freeze partially baked pizza crust: Bake the crust on the lower oven rack until it looks and feels set and is just beginning to brown around the edge of the crust, but is still pale on top. This will take about 8 minutes for thin-crust pizza; about 10 to 12 minutes for medium thickness; and 12 to 14 minutes for thick-crust pizza. Remove from the oven, cool to room temperature, wrap well, and freeze for up to 3 months. When you're ready to bake pizza, remove the crust from the freezer and allow it to thaw, loosely wrapped, at room temperature. Top and bake in a preheated 450°F oven until the crust is golden brown and the toppings fully cooked.\nBaker’s Resources\nRecipe success guide\nBaking guides\nHigh-altitude baking\nBaker’s yeast\nIngredient weight chart\nTools & pans\nHow to measure flour\nSafe handling instructions","attrs_markdown":"[Skip to main content](https:\/\/www.kingarthurbaking.com\/recipes\/the-easiest-pizza-youll-ever-make-recipe#main-content)\n\n[25% off Pizza On-Demand class with purchase of The Book of Pizza](https:\/\/shop.kingarthurbaking.com\/items\/king-arthur-baking-companys-the-book-of-pizza)\n\n[Visit Us](https:\/\/www.kingarthurbaking.com\/visit)\n\n[Baker's Rewards](https:\/\/www.kingarthurbaking.com\/bakers-rewards)\n\n[![King Arthur Baking Company](https:\/\/www.kingarthurbaking.com\/themes\/custom\/kaf_nextgenweb\/images\/king-arthur-baking@2x.png) ![King Arthur Baking Company](https:\/\/www.kingarthurbaking.com\/themes\/custom\/kaf_nextgenweb\/images\/crown@2x.png)](https:\/\/www.kingarthurbaking.com\/)\n\n- Shop\n  Main Menu\n  \n  [Shop](https:\/\/shop.kingarthurbaking.com\/)\n  \n  - 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[Recipes](https:\/\/www.kingarthurbaking.com\/recipes)\n2. [Pizza](https:\/\/www.kingarthurbaking.com\/recipes\/pizza)\n# The Easiest Pizza You'll Ever Make\nRecipe by [Brinna Sands](https:\/\/www.kingarthurbaking.com\/author\/brinna-sands)\n\n[296 Reviews 4\\.8 out of 5 stars](https:\/\/www.kingarthurbaking.com\/recipes\/the-easiest-pizza-youll-ever-make-recipe#review-section)\n\nThis recipe makes a terrific \"do-it-yourself-party.\" All you do is make this simple dough and provide plenty of toppings and grated cheese; your guests will have fun doing the rest. This recipe makes three or four 12\" pizzas (depending on how thick you like the crust). For a larger party, you can easily double it.\n\nPrep\n\n15 mins\n\nBake\n\n15 to 20 mins\n\nTotal\n\n2 hrs\n\nYield\n\nup to four 12\" pizzas\n\nPrint\n\nShare\n\nShare\n\n- [Share on Facebook](https:\/\/www.kingarthurbaking.com\/recipes\/the-easiest-pizza-youll-ever-make-recipe)\n- [Share by Email](https:\/\/www.kingarthurbaking.com\/recipes\/the-easiest-pizza-youll-ever-make-recipe)\n- [Share on Pinterest](https:\/\/www.kingarthurbaking.com\/recipes\/the-easiest-pizza-youll-ever-make-recipe)\n- [Share on Linkedin](https:\/\/www.kingarthurbaking.com\/recipes\/the-easiest-pizza-youll-ever-make-recipe)\n- [Share on Threads](https:\/\/www.kingarthurbaking.com\/recipes\/the-easiest-pizza-youll-ever-make-recipe)\n\n![The Easiest Pizza You'll Ever Make - select to zoom](https:\/\/www.kingarthurbaking.com\/sites\/default\/files\/styles\/featured_image_sm\/public\/2022-03\/Easiest-Pizza_22-2_11.jpg?itok=TrdZ-FNi)\n\n![The Easiest Pizza You'll Ever Make - select to zoom](https:\/\/www.kingarthurbaking.com\/sites\/default\/files\/styles\/featured_image_sm\/public\/2022-03\/Easiest-Pizza_22-2_12.jpg?itok=TVW28l-y)\n\n![The Easiest Pizza You'll Ever Make - select to zoom](https:\/\/www.kingarthurbaking.com\/sites\/default\/files\/styles\/featured_image_sm\/public\/2022-03\/Easiest-Pizza_22-2_11.jpg?itok=TrdZ-FNi)\n\n![The Easiest Pizza You'll Ever Make - select to zoom](https:\/\/www.kingarthurbaking.com\/sites\/default\/files\/styles\/featured_image_sm\/public\/2022-03\/Easiest-Pizza_22-2_12.jpg?itok=TVW28l-y)\n\n![The Easiest Pizza You'll Ever Make Video - select to zoom](https:\/\/www.kingarthurbaking.com\/sites\/default\/files\/styles\/kaf_thumbnail\/public\/2020-05\/pizza.jpg?itok=60rDLyVF)\n\n[![Our Best Products](https:\/\/www.kingarthurbaking.com\/themes\/custom\/kaf_nextgenweb\/images\/shop-ad-desktop.jpg)](https:\/\/shop.kingarthurbaking.com\/items\/half-sheet-baking-parchment-paper)\n\nShare\n\n- [Share on Facebook](https:\/\/www.kingarthurbaking.com\/recipes\/the-easiest-pizza-youll-ever-make-recipe)\n- [Share by Email](https:\/\/www.kingarthurbaking.com\/recipes\/the-easiest-pizza-youll-ever-make-recipe)\n- [Share on Pinterest](https:\/\/www.kingarthurbaking.com\/recipes\/the-easiest-pizza-youll-ever-make-recipe)\n- [Share on Linkedin](https:\/\/www.kingarthurbaking.com\/recipes\/the-easiest-pizza-youll-ever-make-recipe)\n- [Share on Threads](https:\/\/www.kingarthurbaking.com\/recipes\/the-easiest-pizza-youll-ever-make-recipe)\n\n## Ingredients\n- 2 cups (454g) water, lukewarm\n- 2 tablespoons (25g) olive oil, optional\n- 1 tablespoon (18g) table salt\n- 1 tablespoon (12g) granulated sugar\n- 1 tablespoon (9g) [active dry yeast](https:\/\/shop.kingarthurbaking.com\/items\/red-star-active-dry-yeast-1) or [instant yeast](https:\/\/shop.kingarthurbaking.com\/items\/saf-red-instant-yeast), or 1 packet active dry yeast\n- 6 cups (720g) [King Arthur Unbleached All-Purpose Flour](https:\/\/shop.kingarthurbaking.com\/items\/unbleached-all-purpose-flour) or 6 cups (744g) [King Arthur Pizza Flour Blend](https:\/\/shop.kingarthurbaking.com\/items\/pizza-flour-blend)\n- 2 tablespoons (12g) [King Arthur Pizza Dough Flavor](https:\/\/shop.kingarthurbaking.com\/items\/pizza-dough-flavor), optional\n\n[Nutrition Information](https:\/\/www.kingarthurbaking.com\/nutritional-info\/9876)\n\n## Featured products\n[![](https:\/\/www.kingarthurbaking.com\/sites\/default\/files\/product-image\/pizza-flour-blend-3-lb-1__74851_553__08337.1724079447.386.513.jpg%3Fc%3D1.jpg) Pizza Flour Blend \\$12.95](https:\/\/shop.kingarthurbaking.com\/items\/pizza-flour-blend)\n\n[![](https:\/\/www.kingarthurbaking.com\/sites\/default\/files\/product-image\/large-cooling-rack-1__26761_1467__79617.1724079449.386.513.jpg%3Fc%3D1.jpg) Large Cooling Rack \\$22.95](https:\/\/shop.kingarthurbaking.com\/items\/large-cooling-rack)\n\n[![](https:\/\/www.kingarthurbaking.com\/sites\/default\/files\/product-image\/100656_ParchmentC20-4__52409.1735844725.386.513.jpg%3Fc%3D1.jpg) Half-Sheet Baking Parchment Paper - 50 pack \\$19.95](https:\/\/shop.kingarthurbaking.com\/items\/half-sheet-baking-parchment-paper)\n\n## Instructions\nBake Mode\n\nPrevent your screen from going dark as you follow along.\n\n1. In a large bowl or the bowl of a stand mixer, combine the lukewarm water, oil, salt, sugar, and yeast.\n2. Add the flour and the Pizza Dough Flavor. Mix the ingredients together (with your hands, a mixer, or a bread machine set on the dough cycle), adding more water as necessary to make a soft dough. Knead for about 7 to 10 minutes, until it's smooth and elastic.\n3. Place the dough in a lightly greased bowl or other container, cover, and let it rise for 1 to 2 hours, whatever fits your schedule.\n4. Transfer the dough to a lightly greased surface and gently deflate the dough. To make pizzas with a medium-thick crust, divide it into four pieces; or three pieces, for thicker crusts. Use a [rolling pin](https:\/\/shop.kingarthurbaking.com\/items\/maple-rolling-pin) to roll each piece into a 12\" round. (Let the dough rest several times to relax it and make it more cooperative.) Alternatively, hand-stretch the dough to size if you prefer a more artisan look to your crust, with random air pockets scattered throughout.\n   #### Take it a step further\n   [![Pizza on a grill](https:\/\/www.kingarthurbaking.com\/sites\/default\/files\/styles\/kaf_thumbnail_small_200x135_\/public\/2020-10\/Grilled-pizza.png?itok=Zhs86Gf3)](https:\/\/www.kingarthurbaking.com\/blog\/2015\/06\/08\/grilled-pizza)\n   \n   Blog\n   \n   ##### [How to make grilled pizza](https:\/\/www.kingarthurbaking.com\/blog\/2015\/06\/08\/grilled-pizza)\n   By Gwen Adams\n5. Once shaped, transfer each round to a piece of parchment; trim any excess around the edges to avoid burning. Place the parchment onto a [pizza pan](http:\/\/shop.kingarthurbaking.com\/items\/king-arthur-pizza-pan) or baking sheet; if you're going to bake the pizza on a [stone](https:\/\/shop.kingarthurbaking.com\/items\/king-arthur-bread-and-pizza-stone) or [steel](https:\/\/shop.kingarthurbaking.com\/items\/brod-taylor-bread-steel), there’s no need to place the parchment on a pan.\n6. Preheat the oven to 450°F; if you have a stone or steel, place it on the center rack so it can preheat with the oven. While it's heating, prepare your toppings: Some possibilities include slicing pepperoni; sautéing mushrooms, onions, or peppers; cooking meats; or grating cheese.\n7. When ready to bake, [brush](https:\/\/shop.kingarthurbaking.com\/items\/silicone-pastry-brush) each crust with a bit of olive oil; spread sauce lightly over the surface, and add toppings as desired. Sprinkle the top with grated cheese.\n8. Transfer the pizza to the oven, one at a time, and bake for 15 to 20 minutes, until it's golden brown, the toppings are hot and bubbly, and the cheese is melted. Remove the pizza from the oven.\n9. Immediately transfer pizzas to a cooling rack, so the bottom doesn't get soggy. Repeat the baking process with the remaining pizzas until all are cooked. Serve the pizza after about 10 minutes, while it’s still hot but the toppings have had a chance to set. [Scissors](https:\/\/shop.kingarthurbaking.com\/items\/pizza-scissors) are a great cutting tool\\!\n10. Store leftover pizza in an airtight container in the refrigerator for several days.\n\n## Tips from our Bakers\n- Want to experiment with different cheeses beyond the standard mozzarella? Choose those that melt well: Fontina, cheddar, Jack, provolone, brick, Gouda, and Muenster are all good candidates.\n- To add flexibility to your schedule, let the dough rise once at room temperature, gently deflate it, then cover and put in the fridge overnight. Next day, remove the dough from the fridge and stretch it into its pan. Let it rest and warm up until slightly puffy, then proceed with the recipe as written.\n- To freeze partially baked pizza crust: Bake the crust on the lower oven rack until it looks and feels set and is just beginning to brown around the edge of the crust, but is still pale on top. This will take about 8 minutes for thin-crust pizza; about 10 to 12 minutes for medium thickness; and 12 to 14 minutes for thick-crust pizza. Remove from the oven, cool to room temperature, wrap well, and freeze for up to 3 months. When you're ready to bake pizza, remove the crust from the freezer and allow it to thaw, loosely wrapped, at room temperature. Top and bake in a preheated 450°F oven until the crust is golden brown and the toppings fully cooked.\n\n## Baker’s Resources\n- [Recipe success guide](https:\/\/www.kingarthurbaking.com\/guides\/recipe-success-guide)\n- [Baking guides](https:\/\/www.kingarthurbaking.com\/learn)\n- [High-altitude baking](https:\/\/www.kingarthurbaking.com\/learn\/resources\/high-altitude-baking)\n- [Baker’s yeast](https:\/\/www.kingarthurbaking.com\/blog\/2023\/05\/10\/guide-to-baking-with-yeast)\n- [Ingredient weight chart](https:\/\/www.kingarthurbaking.com\/learn\/ingredient-weight-chart)\n- [Tools & pans](https:\/\/www.kingarthurbaking.com\/blog\/2023\/06\/05\/your-complete-guide-to-baking-pans)\n- [How to measure flour](https:\/\/www.kingarthurbaking.com\/videos\/baking-skills\/how-to-measure-flour)\n- [Safe handling instructions](https:\/\/www.kingarthurbaking.com\/policies\/flour-safety)\n\n![Baker’s Hotline](https:\/\/www.kingarthurbaking.com\/themes\/custom\/kaf_nextgenweb\/images\/bakers-hotline.png)\n\n[Chat with a baker](https:\/\/www.kingarthurbaking.com\/launchchat)\n\nShop\n\n### Recommended for you\n[![](https:\/\/www.kingarthurbaking.com\/sites\/default\/files\/styles\/square_medium_550_x_550\/public\/product-image\/201265_package__95552_4056__78476.1724079431.386.513.jpg%3Fc%3D1.jpg?itok=1wpPKeBU) 4.9 out of 5 stars out of 5 stars 679 Reviews Reviews Red Star Active Dry Yeast \\$9.95](https:\/\/shop.kingarthurbaking.com\/items\/red-star-active-dry-yeast-1)\n\n[![](https:\/\/www.kingarthurbaking.com\/sites\/default\/files\/styles\/square_medium_550_x_550\/public\/product-image\/201264_SAFRedInstantYeast__00591.1724079451.386.513.jpg%3Fc%3D1.jpg?itok=jRAI1PTR) 4.9 out of 5 stars out of 5 stars 3102 Reviews Reviews SAF Red Instant Yeast \\$9.95](https:\/\/shop.kingarthurbaking.com\/items\/saf-red-instant-yeast)\n\n[![](https:\/\/www.kingarthurbaking.com\/sites\/default\/files\/styles\/square_medium_550_x_550\/public\/product-image\/king-arthur-unbleached-all-purpose-flour-5-lb-1__96453__68278__72623.1724079457.386.513.jpg%3Fc%3D1.jpg?itok=NQ7_faUZ) 4.9 out of 5 stars out of 5 stars 3509 Reviews Reviews All-Purpose Flour \\$6.95](https:\/\/shop.kingarthurbaking.com\/items\/unbleached-all-purpose-flour)\n\n[![](https:\/\/www.kingarthurbaking.com\/sites\/default\/files\/styles\/square_medium_550_x_550\/public\/product-image\/pizza-flour-blend-3-lb-1__74851_553__08337.1724079447.386.513.jpg%3Fc%3D1.jpg?itok=u3X3EmF1) 4.7 out of 5 stars out of 5 stars 999 Reviews Reviews Pizza Flour Blend \\$12.95](https:\/\/shop.kingarthurbaking.com\/items\/pizza-flour-blend)\n\n![The Easiest Pizza You'll Ever Make - 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In a large bowl or the bowl of a stand mixer, combine the lukewarm water, oil, salt, sugar, and yeast.\n2. Add the flour and the Pizza Dough Flavor. Mix the ingredients together (with your hands, a mixer, or a bread machine set on the dough cycle), adding more water as necessary to make a soft dough. Knead for about 7 to 10 minutes, until it's smooth and elastic.\n3. Place the dough in a lightly greased bowl or other container, cover, and let it rise for 1 to 2 hours, whatever fits your schedule.\n4. Transfer the dough to a lightly greased surface and gently deflate the dough. To make pizzas with a medium-thick crust, divide it into four pieces; or three pieces, for thicker crusts. Use a [rolling pin](https:\/\/shop.kingarthurbaking.com\/items\/maple-rolling-pin) to roll each piece into a 12\" round. (Let the dough rest several times to relax it and make it more cooperative.) Alternatively, hand-stretch the dough to size if you prefer a more artisan look to your crust, with random air pockets scattered throughout.\n5. Once shaped, transfer each round to a piece of parchment; trim any excess around the edges to avoid burning. Place the parchment onto a [pizza pan](http:\/\/shop.kingarthurbaking.com\/items\/king-arthur-pizza-pan) or baking sheet; if you're going to bake the pizza on a [stone](https:\/\/shop.kingarthurbaking.com\/items\/king-arthur-bread-and-pizza-stone) or [steel](https:\/\/shop.kingarthurbaking.com\/items\/brod-taylor-bread-steel), there’s no need to place the parchment on a pan.\n6. Preheat the oven to 450°F; if you have a stone or steel, place it on the center rack so it can preheat with the oven. While it's heating, prepare your toppings: Some possibilities include slicing pepperoni; sautéing mushrooms, onions, or peppers; cooking meats; or grating cheese.\n7. When ready to bake, [brush](https:\/\/shop.kingarthurbaking.com\/items\/silicone-pastry-brush) each crust with a bit of olive oil; spread sauce lightly over the surface, and add toppings as desired. Sprinkle the top with grated cheese.\n8. Transfer the pizza to the oven, one at a time, and bake for 15 to 20 minutes, until it's golden brown, the toppings are hot and bubbly, and the cheese is melted. Remove the pizza from the oven.\n9. Immediately transfer pizzas to a cooling rack, so the bottom doesn't get soggy. Repeat the baking process with the remaining pizzas until all are cooked. Serve the pizza after about 10 minutes, while it’s still hot but the toppings have had a chance to set. [Scissors](https:\/\/shop.kingarthurbaking.com\/items\/pizza-scissors) are a great cutting tool\\!\n10. Store leftover pizza in an airtight container in the refrigerator for several days.\n\n## Tips from our Bakers\n- Want to experiment with different cheeses beyond the standard mozzarella? Choose those that melt well: Fontina, cheddar, Jack, provolone, brick, Gouda, and Muenster are all good candidates.\n- To add flexibility to your schedule, let the dough rise once at room temperature, gently deflate it, then cover and put in the fridge overnight. Next day, remove the dough from the fridge and stretch it into its pan. Let it rest and warm up until slightly puffy, then proceed with the recipe as written.\n- To freeze partially baked pizza crust: Bake the crust on the lower oven rack until it looks and feels set and is just beginning to brown around the edge of the crust, but is still pale on top. This will take about 8 minutes for thin-crust pizza; about 10 to 12 minutes for medium thickness; and 12 to 14 minutes for thick-crust pizza. Remove from the oven, cool to room temperature, wrap well, and freeze for up to 3 months. When you're ready to bake pizza, remove the crust from the freezer and allow it to thaw, loosely wrapped, at room temperature. Top and bake in a preheated 450°F oven until the crust is golden brown and the toppings fully cooked.\n\n## Baker’s Resources\n- [Recipe success guide](https:\/\/www.kingarthurbaking.com\/guides\/recipe-success-guide)\n- [Baking guides](https:\/\/www.kingarthurbaking.com\/learn)\n- [High-altitude baking](https:\/\/www.kingarthurbaking.com\/learn\/resources\/high-altitude-baking)\n- [Baker’s yeast](https:\/\/www.kingarthurbaking.com\/blog\/2023\/05\/10\/guide-to-baking-with-yeast)\n- [Ingredient weight chart](https:\/\/www.kingarthurbaking.com\/learn\/ingredient-weight-chart)\n- [Tools & pans](https:\/\/www.kingarthurbaking.com\/blog\/2023\/06\/05\/your-complete-guide-to-baking-pans)\n- [How to measure flour](https:\/\/www.kingarthurbaking.com\/videos\/baking-skills\/how-to-measure-flour)\n- [Safe handling instructions](https:\/\/www.kingarthurbaking.com\/policies\/flour-safety)","meta_canonical":null,"ml_categories_json":"{\"\/Food_and_Drink\":999,\"\/Food_and_Drink\/Cooking_and_Recipes\":998,\"\/Food_and_Drink\/Cooking_and_Recipes\/Other\":487}","ml_types_json":"{\"\/Article\":995,\"\/Article\/Recipe\":976}","ml_intent_types_json":"{\"Informational\":974}","meta_language":"en","attrs_author":"Brinna Sands","attrs_publish_time":0,"attrs_original_publish_time":1595265302,"attrs_is_republished":0,"attrs_nr_words":"2196","attrs_boilerpipe_nr_words":"648","body_ext_links_number":12,"body_int_links_number":288,"meta_nofollow":0,"meta_noarchive":0,"props_was_rendered":0,"src_redirect":"","download_time_msec":1534,"download_ttfb_msec":1225,"download_size":317057}

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The Easiest Pizza You'll Ever Make Recipe | King Arthur Baking

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Pizza dough for a party — everyone adds their own special toppings.

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Instructions Bake Mode Prevent your screen from going dark as you follow along. In a large bowl or the bowl of a stand mixer, combine the lukewarm water, oil, salt, sugar, and yeast. Add the flour and the Pizza Dough Flavor. Mix the ingredients together (with your hands, a mixer, or a bread machine set on the dough cycle), adding more water as necessary to make a soft dough. Knead for about 7 to 10 minutes, until it's smooth and elastic. Place the dough in a lightly greased bowl or other container, cover, and let it rise for 1 to 2 hours, whatever fits your schedule. Transfer the dough to a lightly greased surface and gently deflate the dough. To make pizzas with a medium-thick crust, divide it into four pieces; or three pieces, for thicker crusts. Use a rolling pin to roll each piece into a 12" round. (Let the dough rest several times to relax it and make it more cooperative.) Alternatively, hand-stretch the dough to size if you prefer a more artisan look to your crust, with random air pockets scattered throughout. Once shaped, transfer each round to a piece of parchment; trim any excess around the edges to avoid burning. Place the parchment onto a pizza pan or baking sheet; if you're going to bake the pizza on a stone or steel , there’s no need to place the parchment on a pan. Preheat the oven to 450°F; if you have a stone or steel, place it on the center rack so it can preheat with the oven. While it's heating, prepare your toppings: Some possibilities include slicing pepperoni; sautéing mushrooms, onions, or peppers; cooking meats; or grating cheese. When ready to bake, brush each crust with a bit of olive oil; spread sauce lightly over the surface, and add toppings as desired. Sprinkle the top with grated cheese. Transfer the pizza to the oven, one at a time, and bake for 15 to 20 minutes, until it's golden brown, the toppings are hot and bubbly, and the cheese is melted. Remove the pizza from the oven. Immediately transfer pizzas to a cooling rack, so the bottom doesn't get soggy. Repeat the baking process with the remaining pizzas until all are cooked. Serve the pizza after about 10 minutes, while it’s still hot but the toppings have had a chance to set. Scissors are a great cutting tool! Store leftover pizza in an airtight container in the refrigerator for several days. Tips from our Bakers Want to experiment with different cheeses beyond the standard mozzarella? Choose those that melt well: Fontina, cheddar, Jack, provolone, brick, Gouda, and Muenster are all good candidates. To add flexibility to your schedule, let the dough rise once at room temperature, gently deflate it, then cover and put in the fridge overnight. Next day, remove the dough from the fridge and stretch it into its pan. Let it rest and warm up until slightly puffy, then proceed with the recipe as written. To freeze partially baked pizza crust: Bake the crust on the lower oven rack until it looks and feels set and is just beginning to brown around the edge of the crust, but is still pale on top. This will take about 8 minutes for thin-crust pizza; about 10 to 12 minutes for medium thickness; and 12 to 14 minutes for thick-crust pizza. Remove from the oven, cool to room temperature, wrap well, and freeze for up to 3 months. When you're ready to bake pizza, remove the crust from the freezer and allow it to thaw, loosely wrapped, at room temperature. Top and bake in a preheated 450°F oven until the crust is golden brown and the toppings fully cooked. Baker’s Resources Recipe success guide Baking guides High-altitude baking Baker’s yeast Ingredient weight chart Tools & pans How to measure flour Safe handling instructions

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[Recipes](https://www.kingarthurbaking.com/recipes) 2. [Pizza](https://www.kingarthurbaking.com/recipes/pizza) # The Easiest Pizza You'll Ever Make Recipe by [Brinna Sands](https://www.kingarthurbaking.com/author/brinna-sands) [296 Reviews 4\.8 out of 5 stars](https://www.kingarthurbaking.com/recipes/the-easiest-pizza-youll-ever-make-recipe#review-section) This recipe makes a terrific "do-it-yourself-party." All you do is make this simple dough and provide plenty of toppings and grated cheese; your guests will have fun doing the rest. This recipe makes three or four 12" pizzas (depending on how thick you like the crust). For a larger party, you can easily double it. Prep 15 mins Bake 15 to 20 mins Total 2 hrs Yield up to four 12" pizzas Print Share Share - [Share on Facebook](https://www.kingarthurbaking.com/recipes/the-easiest-pizza-youll-ever-make-recipe) - [Share by Email](https://www.kingarthurbaking.com/recipes/the-easiest-pizza-youll-ever-make-recipe) - [Share on Pinterest](https://www.kingarthurbaking.com/recipes/the-easiest-pizza-youll-ever-make-recipe) - [Share on Linkedin](https://www.kingarthurbaking.com/recipes/the-easiest-pizza-youll-ever-make-recipe) - [Share on Threads](https://www.kingarthurbaking.com/recipes/the-easiest-pizza-youll-ever-make-recipe) ![The Easiest Pizza You'll Ever Make - select to zoom](https://www.kingarthurbaking.com/sites/default/files/styles/featured_image_sm/public/2022-03/Easiest-Pizza_22-2_11.jpg?itok=TrdZ-FNi) ![The Easiest Pizza You'll Ever Make - select to zoom](https://www.kingarthurbaking.com/sites/default/files/styles/featured_image_sm/public/2022-03/Easiest-Pizza_22-2_12.jpg?itok=TVW28l-y) ![The Easiest Pizza You'll Ever Make - select to zoom](https://www.kingarthurbaking.com/sites/default/files/styles/featured_image_sm/public/2022-03/Easiest-Pizza_22-2_11.jpg?itok=TrdZ-FNi) ![The Easiest Pizza You'll Ever Make - select to zoom](https://www.kingarthurbaking.com/sites/default/files/styles/featured_image_sm/public/2022-03/Easiest-Pizza_22-2_12.jpg?itok=TVW28l-y) ![The Easiest Pizza You'll Ever Make Video - select to zoom](https://www.kingarthurbaking.com/sites/default/files/styles/kaf_thumbnail/public/2020-05/pizza.jpg?itok=60rDLyVF) [![Our Best Products](https://www.kingarthurbaking.com/themes/custom/kaf_nextgenweb/images/shop-ad-desktop.jpg)](https://shop.kingarthurbaking.com/items/half-sheet-baking-parchment-paper) Share - [Share on Facebook](https://www.kingarthurbaking.com/recipes/the-easiest-pizza-youll-ever-make-recipe) - [Share by Email](https://www.kingarthurbaking.com/recipes/the-easiest-pizza-youll-ever-make-recipe) - [Share on Pinterest](https://www.kingarthurbaking.com/recipes/the-easiest-pizza-youll-ever-make-recipe) - [Share on Linkedin](https://www.kingarthurbaking.com/recipes/the-easiest-pizza-youll-ever-make-recipe) - [Share on Threads](https://www.kingarthurbaking.com/recipes/the-easiest-pizza-youll-ever-make-recipe) ## Ingredients - 2 cups (454g) water, lukewarm - 2 tablespoons (25g) olive oil, optional - 1 tablespoon (18g) table salt - 1 tablespoon (12g) granulated sugar - 1 tablespoon (9g) [active dry yeast](https://shop.kingarthurbaking.com/items/red-star-active-dry-yeast-1) or [instant yeast](https://shop.kingarthurbaking.com/items/saf-red-instant-yeast), or 1 packet active dry yeast - 6 cups (720g) [King Arthur Unbleached All-Purpose Flour](https://shop.kingarthurbaking.com/items/unbleached-all-purpose-flour) or 6 cups (744g) [King Arthur Pizza Flour Blend](https://shop.kingarthurbaking.com/items/pizza-flour-blend) - 2 tablespoons (12g) [King Arthur Pizza Dough Flavor](https://shop.kingarthurbaking.com/items/pizza-dough-flavor), optional [Nutrition Information](https://www.kingarthurbaking.com/nutritional-info/9876) ## Featured products [![](https://www.kingarthurbaking.com/sites/default/files/product-image/pizza-flour-blend-3-lb-1__74851_553__08337.1724079447.386.513.jpg%3Fc%3D1.jpg) Pizza Flour Blend \$12.95](https://shop.kingarthurbaking.com/items/pizza-flour-blend) [![](https://www.kingarthurbaking.com/sites/default/files/product-image/large-cooling-rack-1__26761_1467__79617.1724079449.386.513.jpg%3Fc%3D1.jpg) Large Cooling Rack \$22.95](https://shop.kingarthurbaking.com/items/large-cooling-rack) [![](https://www.kingarthurbaking.com/sites/default/files/product-image/100656_ParchmentC20-4__52409.1735844725.386.513.jpg%3Fc%3D1.jpg) Half-Sheet Baking Parchment Paper - 50 pack \$19.95](https://shop.kingarthurbaking.com/items/half-sheet-baking-parchment-paper) ## Instructions Bake Mode Prevent your screen from going dark as you follow along. 1. In a large bowl or the bowl of a stand mixer, combine the lukewarm water, oil, salt, sugar, and yeast. 2. Add the flour and the Pizza Dough Flavor. Mix the ingredients together (with your hands, a mixer, or a bread machine set on the dough cycle), adding more water as necessary to make a soft dough. Knead for about 7 to 10 minutes, until it's smooth and elastic. 3. Place the dough in a lightly greased bowl or other container, cover, and let it rise for 1 to 2 hours, whatever fits your schedule. 4. Transfer the dough to a lightly greased surface and gently deflate the dough. To make pizzas with a medium-thick crust, divide it into four pieces; or three pieces, for thicker crusts. Use a [rolling pin](https://shop.kingarthurbaking.com/items/maple-rolling-pin) to roll each piece into a 12" round. (Let the dough rest several times to relax it and make it more cooperative.) Alternatively, hand-stretch the dough to size if you prefer a more artisan look to your crust, with random air pockets scattered throughout. #### Take it a step further [![Pizza on a grill](https://www.kingarthurbaking.com/sites/default/files/styles/kaf_thumbnail_small_200x135_/public/2020-10/Grilled-pizza.png?itok=Zhs86Gf3)](https://www.kingarthurbaking.com/blog/2015/06/08/grilled-pizza) Blog ##### [How to make grilled pizza](https://www.kingarthurbaking.com/blog/2015/06/08/grilled-pizza) By Gwen Adams 5. Once shaped, transfer each round to a piece of parchment; trim any excess around the edges to avoid burning. Place the parchment onto a [pizza pan](http://shop.kingarthurbaking.com/items/king-arthur-pizza-pan) or baking sheet; if you're going to bake the pizza on a [stone](https://shop.kingarthurbaking.com/items/king-arthur-bread-and-pizza-stone) or [steel](https://shop.kingarthurbaking.com/items/brod-taylor-bread-steel), there’s no need to place the parchment on a pan. 6. Preheat the oven to 450°F; if you have a stone or steel, place it on the center rack so it can preheat with the oven. While it's heating, prepare your toppings: Some possibilities include slicing pepperoni; sautéing mushrooms, onions, or peppers; cooking meats; or grating cheese. 7. When ready to bake, [brush](https://shop.kingarthurbaking.com/items/silicone-pastry-brush) each crust with a bit of olive oil; spread sauce lightly over the surface, and add toppings as desired. Sprinkle the top with grated cheese. 8. Transfer the pizza to the oven, one at a time, and bake for 15 to 20 minutes, until it's golden brown, the toppings are hot and bubbly, and the cheese is melted. Remove the pizza from the oven. 9. Immediately transfer pizzas to a cooling rack, so the bottom doesn't get soggy. Repeat the baking process with the remaining pizzas until all are cooked. Serve the pizza after about 10 minutes, while it’s still hot but the toppings have had a chance to set. [Scissors](https://shop.kingarthurbaking.com/items/pizza-scissors) are a great cutting tool\! 10. Store leftover pizza in an airtight container in the refrigerator for several days. ## Tips from our Bakers - Want to experiment with different cheeses beyond the standard mozzarella? Choose those that melt well: Fontina, cheddar, Jack, provolone, brick, Gouda, and Muenster are all good candidates. - To add flexibility to your schedule, let the dough rise once at room temperature, gently deflate it, then cover and put in the fridge overnight. Next day, remove the dough from the fridge and stretch it into its pan. Let it rest and warm up until slightly puffy, then proceed with the recipe as written. - To freeze partially baked pizza crust: Bake the crust on the lower oven rack until it looks and feels set and is just beginning to brown around the edge of the crust, but is still pale on top. This will take about 8 minutes for thin-crust pizza; about 10 to 12 minutes for medium thickness; and 12 to 14 minutes for thick-crust pizza. Remove from the oven, cool to room temperature, wrap well, and freeze for up to 3 months. When you're ready to bake pizza, remove the crust from the freezer and allow it to thaw, loosely wrapped, at room temperature. Top and bake in a preheated 450°F oven until the crust is golden brown and the toppings fully cooked. ## Baker’s Resources - [Recipe success guide](https://www.kingarthurbaking.com/guides/recipe-success-guide) - [Baking guides](https://www.kingarthurbaking.com/learn) - [High-altitude baking](https://www.kingarthurbaking.com/learn/resources/high-altitude-baking) - [Baker’s yeast](https://www.kingarthurbaking.com/blog/2023/05/10/guide-to-baking-with-yeast) - [Ingredient weight chart](https://www.kingarthurbaking.com/learn/ingredient-weight-chart) - [Tools & pans](https://www.kingarthurbaking.com/blog/2023/06/05/your-complete-guide-to-baking-pans) - [How to measure flour](https://www.kingarthurbaking.com/videos/baking-skills/how-to-measure-flour) - [Safe handling instructions](https://www.kingarthurbaking.com/policies/flour-safety) ![Baker’s Hotline](https://www.kingarthurbaking.com/themes/custom/kaf_nextgenweb/images/bakers-hotline.png) [Chat with a baker](https://www.kingarthurbaking.com/launchchat) Shop ### Recommended for you [![](https://www.kingarthurbaking.com/sites/default/files/styles/square_medium_550_x_550/public/product-image/201265_package__95552_4056__78476.1724079431.386.513.jpg%3Fc%3D1.jpg?itok=1wpPKeBU) 4.9 out of 5 stars out of 5 stars 679 Reviews Reviews Red Star Active Dry Yeast \$9.95](https://shop.kingarthurbaking.com/items/red-star-active-dry-yeast-1) [![](https://www.kingarthurbaking.com/sites/default/files/styles/square_medium_550_x_550/public/product-image/201264_SAFRedInstantYeast__00591.1724079451.386.513.jpg%3Fc%3D1.jpg?itok=jRAI1PTR) 4.9 out of 5 stars out of 5 stars 3102 Reviews Reviews SAF Red Instant Yeast \$9.95](https://shop.kingarthurbaking.com/items/saf-red-instant-yeast) [![](https://www.kingarthurbaking.com/sites/default/files/styles/square_medium_550_x_550/public/product-image/king-arthur-unbleached-all-purpose-flour-5-lb-1__96453__68278__72623.1724079457.386.513.jpg%3Fc%3D1.jpg?itok=NQ7_faUZ) 4.9 out of 5 stars out of 5 stars 3509 Reviews Reviews All-Purpose Flour \$6.95](https://shop.kingarthurbaking.com/items/unbleached-all-purpose-flour) [![](https://www.kingarthurbaking.com/sites/default/files/styles/square_medium_550_x_550/public/product-image/pizza-flour-blend-3-lb-1__74851_553__08337.1724079447.386.513.jpg%3Fc%3D1.jpg?itok=u3X3EmF1) 4.7 out of 5 stars out of 5 stars 999 Reviews Reviews Pizza Flour Blend \$12.95](https://shop.kingarthurbaking.com/items/pizza-flour-blend) ![The Easiest Pizza You'll Ever Make - 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Readable Markdown

[![Our Best Products](https://www.kingarthurbaking.com/themes/custom/kaf_nextgenweb/images/shop-ad-desktop.jpg)](https://shop.kingarthurbaking.com/items/half-sheet-baking-parchment-paper) ## Instructions Bake Mode Prevent your screen from going dark as you follow along. 1. In a large bowl or the bowl of a stand mixer, combine the lukewarm water, oil, salt, sugar, and yeast. 2. Add the flour and the Pizza Dough Flavor. Mix the ingredients together (with your hands, a mixer, or a bread machine set on the dough cycle), adding more water as necessary to make a soft dough. Knead for about 7 to 10 minutes, until it's smooth and elastic. 3. Place the dough in a lightly greased bowl or other container, cover, and let it rise for 1 to 2 hours, whatever fits your schedule. 4. Transfer the dough to a lightly greased surface and gently deflate the dough. To make pizzas with a medium-thick crust, divide it into four pieces; or three pieces, for thicker crusts. Use a [rolling pin](https://shop.kingarthurbaking.com/items/maple-rolling-pin) to roll each piece into a 12" round. (Let the dough rest several times to relax it and make it more cooperative.) Alternatively, hand-stretch the dough to size if you prefer a more artisan look to your crust, with random air pockets scattered throughout. 5. Once shaped, transfer each round to a piece of parchment; trim any excess around the edges to avoid burning. Place the parchment onto a [pizza pan](http://shop.kingarthurbaking.com/items/king-arthur-pizza-pan) or baking sheet; if you're going to bake the pizza on a [stone](https://shop.kingarthurbaking.com/items/king-arthur-bread-and-pizza-stone) or [steel](https://shop.kingarthurbaking.com/items/brod-taylor-bread-steel), there’s no need to place the parchment on a pan. 6. Preheat the oven to 450°F; if you have a stone or steel, place it on the center rack so it can preheat with the oven. While it's heating, prepare your toppings: Some possibilities include slicing pepperoni; sautéing mushrooms, onions, or peppers; cooking meats; or grating cheese. 7. When ready to bake, [brush](https://shop.kingarthurbaking.com/items/silicone-pastry-brush) each crust with a bit of olive oil; spread sauce lightly over the surface, and add toppings as desired. Sprinkle the top with grated cheese. 8. Transfer the pizza to the oven, one at a time, and bake for 15 to 20 minutes, until it's golden brown, the toppings are hot and bubbly, and the cheese is melted. Remove the pizza from the oven. 9. Immediately transfer pizzas to a cooling rack, so the bottom doesn't get soggy. Repeat the baking process with the remaining pizzas until all are cooked. Serve the pizza after about 10 minutes, while it’s still hot but the toppings have had a chance to set. [Scissors](https://shop.kingarthurbaking.com/items/pizza-scissors) are a great cutting tool\! 10. Store leftover pizza in an airtight container in the refrigerator for several days. ## Tips from our Bakers - Want to experiment with different cheeses beyond the standard mozzarella? Choose those that melt well: Fontina, cheddar, Jack, provolone, brick, Gouda, and Muenster are all good candidates. - To add flexibility to your schedule, let the dough rise once at room temperature, gently deflate it, then cover and put in the fridge overnight. Next day, remove the dough from the fridge and stretch it into its pan. Let it rest and warm up until slightly puffy, then proceed with the recipe as written. - To freeze partially baked pizza crust: Bake the crust on the lower oven rack until it looks and feels set and is just beginning to brown around the edge of the crust, but is still pale on top. This will take about 8 minutes for thin-crust pizza; about 10 to 12 minutes for medium thickness; and 12 to 14 minutes for thick-crust pizza. Remove from the oven, cool to room temperature, wrap well, and freeze for up to 3 months. When you're ready to bake pizza, remove the crust from the freezer and allow it to thaw, loosely wrapped, at room temperature. Top and bake in a preheated 450°F oven until the crust is golden brown and the toppings fully cooked. ## Baker’s Resources - [Recipe success guide](https://www.kingarthurbaking.com/guides/recipe-success-guide) - [Baking guides](https://www.kingarthurbaking.com/learn) - [High-altitude baking](https://www.kingarthurbaking.com/learn/resources/high-altitude-baking) - [Baker’s yeast](https://www.kingarthurbaking.com/blog/2023/05/10/guide-to-baking-with-yeast) - [Ingredient weight chart](https://www.kingarthurbaking.com/learn/ingredient-weight-chart) - [Tools & pans](https://www.kingarthurbaking.com/blog/2023/06/05/your-complete-guide-to-baking-pans) - [How to measure flour](https://www.kingarthurbaking.com/videos/baking-skills/how-to-measure-flour) - [Safe handling instructions](https://www.kingarthurbaking.com/policies/flour-safety)

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Content Metadata

Language

Author

Brinna Sands

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Original Publish Time

2020-07-20 17:15:02 (5 years ago)

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