2026 King Arthur Flour Recipe of the Year

Watched this at 4:14 AM…after 45 minutes tossing & turning while trying to recall the list of groceries I had bought that day.

Yes…this is what sleep time (or, obviously the lack thereof) is to me. Once I awaken at 3-ish AM, I will try anything to tire my mind again and fall back asleep.

So I watched the video (yum!) and then started reading about 00 flour. I thought it was low protein by the way he kept saying it wasn’t bread flour. 00 is very-finely milled flour…but it can come in low protein or high protein versions. KA’s is 11.3% protein…just slightly lower than their AP (11.7%). I was doing this research to see if I could use the flours I already have (AP, bread, White Lily regular AND self-rising, spelt, and WW pastry flour) because I really do not need to buy more one-use flours.

I am also wondering if I can be left alone with12 slices of pizza? Although I could claim I was getting my daily greens via the basil leaf. Still waffling on this decision.

PS: I was bored silly yesterday so went on one of my grocery hunts. Here is that list of groceries I tried to recall to help me fall back asleep. Everything was more than 50% off plus a $3 coupon >> $20.18.
La Brea cranberry Walnut bread
La Brea sunflower seed bread
Tub of 50-50 salad mix
80-oz Tide
Boxed mix for cinnamon coffee cake
Boxed mix for pumpkin bread

I’ll share these with the neighbors and local food pantry.
 
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marilynfl said:
Watched this at 4:14 AM…after 45 minutes tossing & turning while trying to recall the list of groceries I had bought that day.

Yes…this is what sleep time (or, obviously the lack thereof) is to me. Once I awaken at 3-ish AM, I will try anything to tire my mind again and fall back asleep.

So I watched the video (yum!) and then started reading about 00 flour. I thought it was low protein by the way he kept saying it wasn’t bread flour. 00 is very-finely milled flour…but it can come in low protein or high protein versions. KA’s is 11.3% protein…just slightly lower than their AP (11.7%). I was doing this research to see if I could use the flours I already have (AP, bread, White Lily regular AND self-rising, spelt, and WW pastry flour) because I really do not need to buy more one-use flours.

I am also wondering if I can be left alone with12 slices of pizza? Although I could claim I was getting my daily greens via the basil leaf. Still waffling on this decision.

PS: I was bored silly yesterday so went on one of my grocery hunts. Here is that list of groceries I tried to recall to help me fall back asleep. Everything was more than 50% off plus a $3 coupon >> $20.18.
La Brea cranberry Walnut bread
La Brea sunflower seed bread
Tub of 50-50 salad mix
80-oz Tide
Boxed mix for cinnamon coffee cake
Boxed mix for pumpkin bread

I’ll share these with the neighbors and local food pantry.
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Scrabble, staring at the screen and 1 glass of wine. At 3 AM
 
Good Foods said:
King Arthur Flour Tutorial
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Late in reporting the results, but I have to say it was very good. But I haven't decided if it's truly pizza. I kept thinking the dough would be amazing baked with layers of cinnamon roll filling. I used Caputo pizzeria flour (Note for Marilyn--12% protein) The dough was exquisite. The step by step instructions were spot on. A bit time-consuming, and DH loved it. I would say, try it, but it may not replace your favorite pizza crust/pizza.
 
Thank you for braving this. I really couldn't reconcile a puff pastry pizza concept...dough with extra butter fat plus so much cheese! But their use of multiple cheeses intrigued me so I ended up buying a premade pizza dough (already rolled and docked) from Publix, then spent an inordinate amount of time trying to find Full-fat, low moisture mozzarella. I'm not actually sure that exists? Found the fresh mozzarella easily enough and finally ended up buying Tillamook "Whole Milk" mozzarella snacking treats. Used Rao's pizza sauce and my own pesto. I had used CathyZ's idea of prepping the pesto without the cheese and freezing small portions of that. When ready to use, add the cheese at that point.

However...yeast being yeast, after two days the flat and rolled piece of dough expanded to the point where it was pushing itself out of the container. I pulled off a piece and proceeded to test out the flavors. I liked it, but not enough to do the extra work involved with the crust.

Then...to make absolutely sure, I bought a "fresh roll of thin crust pizza dough" from the refrigerated section. That result was okay but boring. I do think the dough needs to do the work of pulling this all together.

As I suspected (and feared), even though I wasn't totally happy with either of these tests, I ate it all.
 
monj said:
Late in reporting the results, but I have to say it was very good. But I haven't decided if it's truly pizza. I kept thinking the dough would be amazing baked with layers of cinnamon roll filling. I used Caputo pizzeria flour (Note for Marilyn--12% protein) The dough was exquisite. The step by step instructions were spot on. A bit time-consuming, and DH loved it. I would say, try it, but it may not replace your favorite pizza crust/pizza.
Click to expand...
Thank You for reporting your results.....I have the same feeling about the recipe.....not replacing my favorite pizza crust.....
 
marilynfl said:
Thank you for braving this. I really couldn't reconcile a puff pastry pizza concept...dough with extra butter fat plus so much cheese! But their use of multiple cheeses intrigued me so I ended up buying a premade pizza dough (already rolled and docked) from Publix, then spent an inordinate amount of time trying to find Full-fat, low moisture mozzarella. I'm not actually sure that exists? Found the fresh mozzarella easily enough and finally ended up buying Tillamook "Whole Milk" mozzarella snacking treats. Used Rao's pizza sauce and my own pesto. I had used CathyZ's idea of prepping the pesto without the cheese and freezing small portions of that. When ready to use, add the cheese at that point.

However...yeast being yeast, after two days the flat and rolled piece of dough expanded to the point where it was pushing itself out of the container. I pulled off a piece and proceeded to test out the flavors. I liked it, but not enough to do the extra work involved with the crust.

Then...to make absolutely sure, I bought a "fresh roll of thin crust pizza dough" from the refrigerated section. That result was okay but boring. I do think the dough needs to do the work of pulling this all together.

As I suspected (and feared), even though I wasn't totally happy with either of these tests, I ate it all.
Click to expand...
How could anyone resist all the cheese.......
 
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