an alternative for basil....I pizzaiolo at a place near my home placed the basil on top of the sauce but under the cheese. It perfumes the pizza from under the cheese and almost melts away in the bake. It's become my preferred method now. I find that, sometimes, adding basil at the end doesn't add to the flavor, unless you bite directly into the basil, and sometimes can result in the dreaded slide if the basil doesn't get bitten all the way through. Also, I use a steel sheet (1/4" I believe, maybe 3/8) instead of a stone. I've had a stone in the past and find that the steel transmits heat better. full beans at 550 and I'm done with a nicely charred pie within 6 minutes.
@KingArthurBakingCompany
9 ай бұрын
Your pizza sounds pie-fect, Brian! 😋 -🥐Lily
@fpvx3922
6 ай бұрын
Totally agree, under the cheese, the basil is protected by the cheese as well... I prefer to hack it into small pieces, so it would be more evenly disctributed.
@koalasez1200
7 күн бұрын
Double 0 for pasta too (I make my own). Will try this. I’ve been wanting pizza for a while so this is awesome. Here in the southwest we tend to use non-traditional toppings (green chile is one). We love Italian style too! 🥰
@KingArthurBakingCompany
7 күн бұрын
Oh, I miss green chile on everything from when I lived in Albuquerque! So fabulous. 💚 -🍮Kat
@SilentAttackTV
9 ай бұрын
A lot of people forget that pizza really is a type of bread. If you've ever had a terrible dough, no toppings can prevent it from being a bad pizza
@smtandearthboundsuck8400
9 ай бұрын
Yup, to me toppings are the least important part. Idc about your disgusting strong cheeses that overpower all the flavor from the tomato sauce and dough.
@shawnkay5462
7 ай бұрын
I agree. Dough is the most important since its the base and the second is sauce imo
@basarozbent4740
Ай бұрын
And give it up for Martin for striking the balance between promoting 00 flour but keeping it short to remind it is a kind of dough.. Ingredients don't make bread, process and people do.. Thx for good content
@steelersforlife9657
Ай бұрын
When you let it sit covered for 12-24 hours, is it refrigerated? Awesome video BTW.
@KingArthurBakingCompany
Ай бұрын
Nope, it's at room temperature! 💛 -🍮Kat
@P3rmissionD3ni3d
9 ай бұрын
I love this pizza crust. Always have a bag of that flour on hand. Also makes a fantastic focaccia! You can go with a 7-8 hour rise time in a pinch but the closer to 24 hours you can get the better it is.
@pitmastertoby2598
8 ай бұрын
Thank you. Looking forward to trying it
@TheHellZone99
7 ай бұрын
My buddy and i make pizza every Saturday. We now call it Zaturday. A fun tradition in the making lol.
@KingArthurBakingCompany
7 ай бұрын
That's awesome! Enjoy your pizza adventures together. 🍕 -👩🍳Morgan
@nbenefiel
Ай бұрын
My family has been making pizza every weekend since 1982 when my oldest kid turned two. When the kids were little, they just added toppings, then they worked on the dough. Now all are grown. The girls are gone, married, and make pizzas with their own kids. My son was hit by a car and had a severe head injury. He is living at home and often makes the dough. Last Christmas, my husband gave me a pizza oven. I love it. Now my husband and son are making me a tandoor. I can’t wait.
@LIVEINPEACE2023
6 сағат бұрын
@@nbenefielI pray your son is still well. 🙏
@rosy1posy704
20 күн бұрын
King Arthur 00 is by far the best pizza flour I have tried. Great recipe on the back. Follow it and it is bang on.. family loves my pizza Thanks Martin fabulous video 😀
@KingArthurBakingCompany
19 күн бұрын
Amazing! 🙌 -🍰Grace
@PaintGuy
9 ай бұрын
No matter what flour you use or how you ferment your dough, making it at home will get you pizza 100x better than store bought! I just tried your flour for some bread the other day and so far I really like it. It was easy to build strength with the high protein content.
@KingArthurBakingCompany
9 ай бұрын
Thanks for picking us up, Joe 😊 We have loafs of recipes and tips over on our website I typed "bread flour" into our Search 🔍 and got this (www.kingarthurbaking.com/search?bc_product_index%5Bquery%5D=bread%20flour#all_indices) - you're welcome to browse through the different tabs of "Recipes", "Blogs", etc. 🍞🍞 -🥐Lily
@salarena4324
8 ай бұрын
I am so glad that Martin created this video. I've made this dough per the package instructions several times but the final product is never consistent (I'm sure it's user error). My greatest challenge is that the dough doesn't hold it's shape very well at the divide stage. It almost seems too hydrated and because there is no kneading involved, I can't get the dough firm enough to work with as it is too sticky for my skill set. Should I just sprinkle more KA '00' flour on the surface during the divide or let it rest longer? I'll certainly try the fold method from the video and see if that helps. Or maybe put it in the fridge for a couple of hours after the divide?? I'm frustrated because it looks so easy on the video :(
@KingArthurBakingCompany
8 ай бұрын
Hi, Sal! We know you'll get it 😊 The "kneading" takes place in the bowl, as Martin did with the spatula and also the bowl scraper. That set for 12-16hrs overnight, and before he takes the dough out, the top of the dough and the work-surface are dusted with flour. He dusts the dough again, the part from the bottom of bowl that is now the top of the dough on the bench. The fold method he uses is perfect to get the dough into the circular shape for the next stage! -🥐Lily
@salarena4324
8 ай бұрын
@@KingArthurBakingCompany Thanks so much for your quick reply!
@KingArthurBakingCompany
8 ай бұрын
You're most welcome 😊 -🥐Lily
@NikoBellaKhouf2
Ай бұрын
I really like how you handed a slice to the camera person right away instead of making them watch you eat 🤗
@KingArthurBakingCompany
Ай бұрын
Gotta keep the team happy and fed! 😄 -🍮Kat
@joseph_b319
9 ай бұрын
Looks yummy. I thought I was the only one who loads with a wooden peel and unloads with metal. Me I take out insurance on the pizza and bread dough by putting it down on parchment paper. Me when it comes to toppings, keep it simple. If the dough , sauce and cheese are good that is all that is needed.
@MrChristopherMolloy
9 ай бұрын
That's the way to do it, raw pizza dough likes to stick to metal, especially when it's warm, so wood is the way to go for loading the pizza, but the thinner edge of the metal peel makes it much less likely to rip into your pizza when spinning or unloading ✌️
@KingArthurBakingCompany
9 ай бұрын
Hi, Benjamin! All the details about the ingredients are listed in the recipe, which is linked at the very top of the video description where it says "Get the recipe for Neapolitan-Style Pizza Crust." Happy baking! -👩🍳Kat
@hu_b
9 ай бұрын
Why no kneading or stretch and folds with this dough?
@KingArthurBakingCompany
9 ай бұрын
Hi, Hu! In the recipe, there are stretches and folds beginning at step #5! 😊 The recipe and instructions are linked in the description box under this video. 🍕 -🥐Lily
@hu_b
9 ай бұрын
@@KingArthurBakingCompany Thanks for the reply Lily. I did see him do a couple of folds but that was just to shape the flat dough into a ball.
@The_PorkchopExpress
3 ай бұрын
Can you put this in a cast iron skillet and then in the oven? Don’t have a pizza steel.
@beezeley
9 ай бұрын
This is our go to Neapolitan pizza dough. It’s so much fun to work with and delicious! We use it in our Ooni and it’s delightful 😺 Thank you, Martin and best bake squad at KAB ❤
@KingArthurBakingCompany
9 ай бұрын
Thank ✨you✨ for having pizza night with our squad! -🍮Nicole
@Bryarx81
6 ай бұрын
Glad to find the maker's doing a video on making the product. I actually bought several flours to try for pasta making (got a hand maker for Christmas). I know that wasn't the intent of the flour, and other ones were better, BUT, now I had a bag of flour. Never made homemade pizza crust before, but now I have a reason. Just made the dough with my son (8), for us to use to make pizza tomorrow! Watching the video was a big help. I have the dough in a glass mixing bowl covered with cling wrap - is that ok? Or do I need something breathable? Off now to look up pizza sauce recipes....
@KingArthurBakingCompany
6 ай бұрын
Glass bowl covered with cling wrap is perfect! 💛 -🍮Kat
@metaloutlander
7 ай бұрын
Excellent!
@georgepappas2132
Ай бұрын
I have had an issue with holes developing while stretching the dough. I assume I am stretching too thin. Is there a way to repair a hole in the dough? Thanks.
@KingArthurBakingCompany
Ай бұрын
You can try and patch it up by folding your dough over that spot, but the real lesson is: don't fight your dough! If it doesn't seem to want to stretch as far as you'd like, let it rest for 5-10 minutes and then try again. Dough is a lot like us; sometimes it just needs a moment to relax. 💛 -🍮Kat
@georgepappas2132
Ай бұрын
@@KingArthurBakingCompany Thanks. I'm very impressed by how quickly you respond. It's a sign of a true to devotion to one's consumer base and why I only use King Arthur for all my baking.
@KingArthurBakingCompany
Ай бұрын
Aw, that's so kind of you to say! 🥰 -🍮Kat
@georgekoutsoudopoulos
9 ай бұрын
I find the easiest way to not use too much semolina on the peel or worktop (the double milled variety from Italy is perfect) is to use a shaker that is meant for sprinkling chocolate on coffee 😉 homemade pizza is great and it's the law, has to happen once a week 😂 And if people intent to make lizza frequently in their home oven then invest in a baking steel much safer and more versatile than a pizza stone. Certainly cheaper than buying a pizza oven and produces perfectly nice results.
@dek2711
8 ай бұрын
Which brand would you recommend? I see many options on Amazon which are reasonably priced. But the baking steel brand i almost double in $$.
@georgekoutsoudopoulos
8 ай бұрын
@@dek2711 mine was bought from a company here in the UK that makes barbecues all you need to be certain of is the thickness of the material, the thicker it is the better it retains heat. Don't bother with any branded ones.
@dek2711
8 ай бұрын
@@georgekoutsoudopoulos Thank you so much for your quick reply.
@worldnomad2301
2 ай бұрын
Do you have to divide it, or can you just make a bigger pizza?
@KingArthurBakingCompany
2 ай бұрын
You can make a bigger pizza, for sure, with a longer baking time! 😄 Happy baking! -🥐Lily
@worldnomad2301
2 ай бұрын
@@KingArthurBakingCompany Thanks!
@KingArthurBakingCompany
2 ай бұрын
You're most welcome! Please let us know how your bake goes 🙌 -🥐Lily
@worldnomad2301
2 ай бұрын
@@KingArthurBakingCompany Pizza turned out great!
@KingArthurBakingCompany
2 ай бұрын
Fantastic 😄😄 We're thrilled that it worked out! -🥐Lily
@willanderson1983
7 ай бұрын
I'm sold
@umeshbatura5807
8 ай бұрын
Can you proof your dough for 48-72 hours max? Will it continue to develop flavor?
@KingArthurBakingCompany
8 ай бұрын
We've seen bakers proof up to 96hrs, usually no more because the yeast may begin to decline. 72hrs is a safe-and-sure time, but more is welcome to experiment! 😊 -🥐Lily
@georgepappas2132
Ай бұрын
Can the dough be refrigerated after the 45 minutes rise and, if so, for how long and do you need to add any oil to the container?
@KingArthurBakingCompany
Ай бұрын
Hi George! We like to let the dough mature at room temperature but you can let it go longer in the refrigerator if you prefer. I would suggest throwing it straight in the fridge, no rise necessary, then letting it rest and rise to come to room temperature the following day. -🍰Grace
@johnnybuck6577
4 ай бұрын
This is a very good dough a bit sticky & a challenge to work with but it's worth the trouble.
@KingArthurBakingCompany
4 ай бұрын
We're happy to bake this with you, Johnny. 😊 It's okay to use the amount of flour you need to handle the dough. Thanks for persevering with us! -🥐Lily
@MicheleMaliano-t9c
23 күн бұрын
You know the pizza is at the correct temperature when it burns that skin between your two front teeth when you bite into it. 😂
@KingArthurBakingCompany
22 күн бұрын
Oh I hate that sensation but sometimes the pizza is just too hard to resist! 🍕 -🍰Grace
@sherrydaniel6595
3 ай бұрын
I've tried 2 batches, and both times it doesn't mix like in this video. The first was crumbly and the 2nd just too dry 😢 what am I doing wrong?? I'm using their recipe.
@KingArthurBakingCompany
3 ай бұрын
Sounds like the dough needs some more water, which is an easy fix! Try adding 1 Tbsp of water at a time until the dough reaches the same consistency. The dryness could be a result from measuring by volume vs weight, high altitude, or climate of dry air. Please let us know how the next trial goes! 😊 -🥐Lily
@dillardt5967
2 ай бұрын
How much/long are you supposed to mix the dough after combining everything? I have tried the recipe twice and the end result has been not very rissen and kind of clumpy when stretching.
@KingArthurBakingCompany
2 ай бұрын
Hi Dillard! You want to stir it until just combined, making a rough but cohesive dough. I typically mix the dough until there are no dry spots/flour remaining and the 12-24 hour rest should help to make the dough more uniform. Perhaps try going for the longer end of that resting period? -🍰Grace
@danielmargolis3210
8 ай бұрын
The parchment paper method works great.
@KingArthurBakingCompany
8 ай бұрын
✅✅✅ -🍮Nicole
@robbiejamieson3837
Ай бұрын
I see Martin uses parchment paper to load the pizza into the oven. Does the parchment paper remain in the oven under the crust while the pizza cooks? And, can it be used in a gas powered Pizza Oven? Thanks
@KingArthurBakingCompany
Ай бұрын
Yes! He uses a piece of parchment paper - completely underneath the crust - during the bake. A gas-powered oven will work fine! Please let us know how your bake goes, Robbie. 😊🍕 -🥐Lily
@robbiejamieson3837
Ай бұрын
@@KingArthurBakingCompany Thanks for replying so quickly. Just to be sure, it's an Ooni Pizza Oven.
@KingArthurBakingCompany
Ай бұрын
Oh! For the Ooni it's best to *not use parchment paper, since it's too hot for parchment paper. Semolina and a pizza peel are the best items for loading and unloading pizza from the Ooni. Thanks for making sure! -🥐Lily
@rickvelez4757
5 ай бұрын
Hello, Love the video and just purchased two bags of your pizza flour from Costco. What would the measurements be for two 14 to 16 inch crusts?? Thank You.
@KingArthurBakingCompany
5 ай бұрын
Hi Rick! The recipe Martin used here makes two 10" - 12" pizzas, so for two slightly larger pies we'd suggest increasing the recipe by 50%. Happy baking! -👩🍳Morgan
@rickvelez4757
5 ай бұрын
@@KingArthurBakingCompany Thank You.....I was thinking that.
@kristtianbusquets878
7 ай бұрын
I followed the recipe exactly, but my crust is coming out too crispy, like a cracker? Only thing I did different was refrigerate after balling the dough. Is it my oven?
@KingArthurBakingCompany
7 ай бұрын
It should be quite crispy on the outside but still chewy on the inside. When you say cracker-like, do you mean there was no give to the dough all the way through, or something else? -🍮Kat
@kristtianbusquets878
7 ай бұрын
Exactly. There was no give. It was very crunchy & hard. Not soft & chewy. Although it did rise a bit, it was still very hard.
@KingArthurBakingCompany
7 ай бұрын
Hmm. When you were measuring out your ingredients (and specifically your flour) were you using grams or cups to measure? -🍮Kat
@CoolJay77
4 ай бұрын
Why lukewarm water around 110 F? The recommended dough temperature after mixing is between 23 C to 26 C (73.4 F to 78.8 F) Your ambient temperature and your flour temperature has got to be just under 50 F, so it results in proper dough temperature when using 110 F water. Also 73% hydration may be a bit too difficult to handle for the average Joe.
@KingArthurBakingCompany
3 ай бұрын
Hi there! The ideal water temperature for your kitchen and environment can vary, be sure to use the desired dough temperature formula to calculate what temperature the water should be: www.kingarthurbaking.com/blog/2018/05/29/desired-dough-temperature It's likely the temperature you need for your environment in late May is much different than what we used in Vermont during the month of December! -👩🍳Morgan
@CoolJay77
3 ай бұрын
@@KingArthurBakingCompany Thank you Morgan for the valuable link. Following the formula at the link: According to pizzaiolos in Naples, a typical Desired Dough Temperature (DDT) = 76°F . Multiplying by 3 results in TTF = 228 TTF OF 228 - (room temperature) - (flour temperature) - 6° (friction factor, HAND KNEADING) = 110°F (WATER TEMPERATURE FROM THIS VIDEO) It results in 112 combined room and flour temperature. Assuming they are equal, the Room Temperature comes to 55 F Most people don't have their home set nearly that cold. Kudos to you if you set your home heater in Vermont in the 50's Most of us set it over 70 F
@pitmastertoby2598
8 ай бұрын
Was the dough refrigerated or left out on the counter at room temp. Thanks
@KingArthurBakingCompany
8 ай бұрын
Hi Toby, the dough is left out at room-temp for the first rest overnight. For the second rest, after dividing and rounding the dough, the dough can sit in the fridge 45min-48hrs. 😊 -🥐Lily
@pitmastertoby2598
8 ай бұрын
@KingArthurBakingCompany thank you . I got the flour can't wait to try it
@pitmastertoby2598
6 ай бұрын
Thank you. This dough mix is delicious.
@anthonyg3447
8 ай бұрын
If I want to make a double batch, is there any adjustment on the active/instant yeast measurement, or just double it like the other ingredients?
@KingArthurBakingCompany
8 ай бұрын
Good morning, Anthony! Yes, you will just double all ingredients (including the yeast). Happy baking! -👩🍳Morgan
@realtorscarlett4873
Ай бұрын
Where do you let it rest? in the fridge or on the counter?
@KingArthurBakingCompany
Ай бұрын
This dough rests at room temperature, and for the second rise it also rests at room temp but in colder weather it can be placed on the stove top (above the preheating oven) to stay warm. -🍰Grace
@jonlayton5834
4 ай бұрын
Did u add more than 3/4 cup of water bc when I do it it’s not near as hydrated as what’s shown.
@KingArthurBakingCompany
4 ай бұрын
Hi, Jon! The recipe contains the information, which is linked in this video's description box. 😊 Hoping this helps your bake! -🥐Lily
@StanPappas
17 күн бұрын
What would happen if I added 1/2 tablespoon of olive oil to the recipe?
@KingArthurBakingCompany
16 күн бұрын
Olive oil can contribute to a dough's elasticity and flavor, but I'm not sure how noticeable that would be with only 1/2 a tablespoon. But it certainly doesn't hurt to add it! -🍰Grace
@StanPappas
16 күн бұрын
@@KingArthurBakingCompany Thanks again!
@rickvelez4757
5 ай бұрын
When I rest the dough in the bowl overnight, should the bowl be lightly oiled??
@KingArthurBakingCompany
5 ай бұрын
Nope! This dough is just fine without 😊 It comes out easily after it's prolonged rest, especially with a bowl scraper and flour (if necessary). Hoping this helps! -🥐Lily
@MrChristopherMolloy
9 ай бұрын
Most American ovens go to 550°F, and I suggest baking a Neapolitan pizza at that temperature. But if you're advanced and have the option, first preheat your stone to 550°F on the top rack for at least 30-mins, but then turn on your broiler and "flash bake" your pizza under the broiler for about 2-3 minutes for a 12-14" pie ✌️
@petevonschondorf4609
9 ай бұрын
are you using the latent heat in the oven to finish baking after the broiler? I've been baking our pizza for about 10-15 minutes, or when the cheese starts to brown @520 F - our oven max even though we set the temperature at 550 F.
@KingArthurBakingCompany
9 ай бұрын
You have your oven and pizzas down to mastery, Christopher! Awesome! -🥐Lily
@MrChristopherMolloy
9 ай бұрын
@@KingArthurBakingCompany Thank you Lily! Lots of trial and error 😉
@KingArthurBakingCompany
9 ай бұрын
You're welcome! The errors are what make us "rise" 😊 -🥐Lily
@MrChristopherMolloy
9 ай бұрын
@@KingArthurBakingCompany 😊
@loirinlancaster3
16 күн бұрын
Thankyou for teaching me how to use this flour because I did it ALL WRONG following someone else’s tips which weren’t wrong but because this is double zero flour by King Arthur and not regular flour I now know better ❤❤❤❤
@KingArthurBakingCompany
15 күн бұрын
It's our honor to share Martin's wisdom, and make only the best flour for you, Loirin. 😄 What differences did you notice that the '00' was found to be the key? -🥐Lily
@StanPappas
Ай бұрын
Can the dough be refrigerated after the 45 minutes rest?
@KingArthurBakingCompany
Ай бұрын
Go for it! -🍮Kat
@lori7742
9 ай бұрын
When and how do you remove the parchment? Does it stay the whole bake?
@KingArthurBakingCompany
9 ай бұрын
Hey Lori, the parchment stays underneath the pizza for the entire bake. When the bake is complete, it will make retrieving the pizza with the peel easier, too, to then remove as the pizza is gently placed onto a cooling rack. Hoping this helps. 😊🍕 -🥐Lily
@isaczia4982
2 ай бұрын
Is it ok to ferment it in the fridge over 24 hrs?!
@KingArthurBakingCompany
2 ай бұрын
Yes! It'll taste even better 😄 -🥐Lily
@lieu724
Ай бұрын
So I did this but after I uncovered the top was hard.. what am I doing wrong
@KingArthurBakingCompany
Ай бұрын
Hi Jason! What are you covering your bowl with? Is it plastic wrap or in an airtight container? And when you describe your dough as hard, is it just the surface or is it the entire mass of dough? -🍰Grace
@lieu724
Ай бұрын
@@KingArthurBakingCompany it’s just the surface. I’m not sure there wasn’t clear instructions so I let it sit at room temp in a metal bowl with just a kitchen towel over the top. Should I be using a airtight container oppose to plastic wrap or a towel?
@KingArthurBakingCompany
Ай бұрын
I would suggest plastic wrap or an air tight container. If you don't have either of those, sometimes a damp kitchen towel works but it's not as ideal. -🍰Grace
@mariaestevez009
3 ай бұрын
Do we let it rise for up to 24 hours in the fridge or room temp ? Does that even matter ? Thanks
@KingArthurBakingCompany
3 ай бұрын
Hi, Nala. 😊 24 hrs at room temperature because the colder temperature of the fridge makes the rise (yeast activity) slower. Please let us know how your bake goes! -🥐Lily
@mariaestevez009
3 ай бұрын
@@KingArthurBakingCompany so I tried it twice , the first time it was good , but the second time it smelled a little like alcohol, I’m not sure if it over fermented, room temperature fluctuates here. Is the smell of alcohol normal ? Maybe next time I’ll just do half the time refrigerator and half the time room temp 😕
@KingArthurBakingCompany
3 ай бұрын
Hmm, smelling a little fermenty is totally normal, but a strong alcohol smell would be an indication of over-fermentation. That said, the proof is in the pudding, or rather, in the pizza in this case. How did the finished pie turn out? -🍮Kat
@chrismills3448
9 ай бұрын
I have made larger batches of a similar dough - 225 grams of 4 doughs and have frozen the dough balls. Can you please add if you recommend freezing for future use?
@KingArthurBakingCompany
9 ай бұрын
You sure can! This dough freezes well. Happy baking, Chris 🍕! -🍮Nicole
@digbar7913
3 ай бұрын
I followed the instructions to a T and my dough refused to stretch to size and just ended up over beaten with holes everywhere. How can I fix that in the future?
@KingArthurBakingCompany
3 ай бұрын
Your dough may have needed a little rest. 😴 If it was a bit dry, it could use some extra liquid ingredient as well. Here's more information for giving the dough a rest: www.kingarthurbaking.com/blog/2024/02/14/how-to-stretch-pizza-dough Hoping this helps! -🥐Lily
@digbar7913
3 ай бұрын
@@KingArthurBakingCompany when I was doing the "kneading" in the bowl a lot of flour was still dry and it was tough to leave behind no residue. I left it to rise for 13 hours but yeah maybe it needs the full 24 hours. I'll try that next time around. Super frustrating but practice makes perfect. Thank you!
@KingArthurBakingCompany
3 ай бұрын
You're most welcome! Please share how the next bake goes! 😊🤞 -🥐Lily
@Jerzidi9
8 ай бұрын
I’ve been watching your bread videos. Fantastic. My counters are granite and cold. Watching your videos made me more aware of this surface when making bread.
@KingArthurBakingCompany
8 ай бұрын
That's a great observation! Has this made a difference in your baking? -🥐Lily
@Jerzidi9
8 ай бұрын
@@KingArthurBakingCompany I’ve turned my oven on, house is at 70’ and I use a mat on the counter. Or I roll out on my wooden cutting board. It makes a big difference.
@KingArthurBakingCompany
8 ай бұрын
Environment makes a huge difference, for sure! We're excited to see all of your bakes to come 😄 -🥐Lily
@Anthonystenlake
Ай бұрын
how can you say Neapolitan style with out cooking above 450'c
@KingArthurBakingCompany
Ай бұрын
It's Neapolitan "style", made from our '00' flour as the base. 😊 We enjoy baking our pizzas in fire-ovens, too! -🥐Lily
@krjohnson29
8 ай бұрын
Would love to see how you make Focaccia with this flour 😊
@KingArthurBakingCompany
8 ай бұрын
Will pass that suggestion along! 😊 -🍮Kat
@johndostal3682
4 ай бұрын
Does dough ferment on counter or fridge?
@KingArthurBakingCompany
4 ай бұрын
This dough ferments on the counter at room temperature -🍰Grace
@spaghelle
9 ай бұрын
Would love you to showcased a sourdough Neapolitan. It’s been a challenge for me to find one that doesn’t over fermented before can bake it.
@KingArthurBakingCompany
9 ай бұрын
Thanks for sharing your interest in this! I'm happy to pass it along to the team for their consideration in the future. In the meantime, you might enjoy this video from Martin about making sourdough pizza: kzitem.info/news/bejne/pap-q5qwm2R_jHY Happy baking! -👩🍳Morgan
@auj012
4 ай бұрын
can I use bread flour instead ?
@KingArthurBakingCompany
4 ай бұрын
Bread flour is an ok substitute in this recipe! -🍰Grace
@jujijime
21 күн бұрын
12-24 hrs? So, ignore the instructions on the bag of 00 King Arthur GF Pizza flour?
@KingArthurBakingCompany
21 күн бұрын
Hi Aj! The back of our regular 00 Pizza flour states to rest for 12-24 hours. If you are using the Gluten-Free version, I would advise you follow the instructions written there. -🍰Grace
@Ecohen52784
9 ай бұрын
My crust comes out very hard baking at 600 degrees F? Trying to make New York Style Crust, is your bread flour a better choice for New York Style? Did a 48 hour rise in the fridge.
@KingArthurBakingCompany
8 ай бұрын
Hey, Pizza Guy! This recipe for Neapolitan Style Pizza crust calls for 500F-550F, with a broil at the very end. For New York Style Crust, the '00' Flour works well, and a bake no more than 550F (500F will also bake well) may do the trick to prevent the burn. 😊 Hoping this helps! -🥐Lily
@Ecohen52784
8 ай бұрын
Thank You 🙏🥰
@KingArthurBakingCompany
8 ай бұрын
You're most welcome! 🍕 -🥐Lily
@StephenMarcinko
7 ай бұрын
The dough I made was not stretching very well. It kept bouncing back when I stretched it. The dough then started to tear when I t tried to stretch it enough to get a 12” pizza. Any thoughts as to what may have gone wrong?
@KingArthurBakingCompany
7 ай бұрын
Hi, Stephen! Your dough may have needed to rest a bit. 😊 (www.kingarthurbaking.com/blog/2024/02/14/how-to-stretch-pizza-dough) Hoping this helps! -🥐Lily
@Zildjian_DW
2 ай бұрын
I had the same problem. Did you ever figure out why? Thank you.
@Bill-N-Carolina
5 ай бұрын
That does not look like 3/4 cup of water. Whenever I make this, the dough turns out dry and clumpy no matter what. Should I add more water?
@KingArthurBakingCompany
5 ай бұрын
The measuring cup does have more than 3/4 water, but Martin only uses what he needs, which is the 3/4 cup. Yes, add more water in small amounts until the dough gets to the same consistency. 😊 Some areas and/or kitchens are more or less humid, so for drier air, more water would be necessary. Hoping this helps, Edward! -🥐Lily
@Bill-N-Carolina
5 ай бұрын
@@KingArthurBakingCompanywhat would make the top of the dough develop a hard crust when resting for 24 hours. It cracks when I separate the dough for individual pizzas. The dough on the bottom is soft and like it’s suppose to be.
@KingArthurBakingCompany
5 ай бұрын
Exposure to air! If the dough is not covered with a lid or plastic wrap, the air exposure creates that crust, known as a "skin". If there is a skin on it if stored for those 24hrs, there may be too much air getting in. -🥐Lily
@HireMichaelEverson
8 ай бұрын
My gut can not do commercial yeast, what would the replacement with sourdough starter percentage be?
@KingArthurBakingCompany
8 ай бұрын
Hi, Michael! For full-starter, you'll replace less than 30% of the flour in the recipe (by weight) with the flour in your starter, then remember to subtract both the weight of the flour and the water from the original. Add extra rising time. For reference and how-to, this is our Baker's Percentages Guide (www.kingarthurbaking.com/blog/2022/04/28/what-is-bakers-math-and-how-can-i-use-it-in-my-everyday-bread-baking). Happy baking! 😊 -🥐Lily
@danielagentile8049
7 ай бұрын
I’m looking to make Gluten free pizza, and I have 00 gluten free flour . Do you think it will work the same? Thank you 🙏🏼
@KingArthurBakingCompany
7 ай бұрын
Hooray! Yes, and here's the GF recipe! (www.kingarthurbaking.com/recipes/gluten-free-neapolitan-style-pizza-crust-recipe) Happy baking, Daniela 😄 -🥐Lily
@danielagentile8049
7 ай бұрын
@@KingArthurBakingCompany thank you very much. 🙏🏼🙏🏼
@danielagentile8049
7 ай бұрын
@@KingArthurBakingCompany the link does not work
@KingArthurBakingCompany
7 ай бұрын
Let's try this one! 😊 (www.kingarthurbaking.com/recipes/gluten-free-neapolitan-style-pizza-crust-recipe) -🥐Lily
@danielagentile8049
7 ай бұрын
@@KingArthurBakingCompany no, it says the page you’re looking for cannot be found. No worries. Thank you
@roger12393
3 ай бұрын
Can I freeze the dough?
@KingArthurBakingCompany
3 ай бұрын
You absolutely can! You'll want to increase the yeast by about 20% to offset any yeast that may die off in the cold temperature. We also have a blog article that has more on the topic of freezing dough (www.kingarthurbaking.com/blog/2021/07/06/freeze-yeast-dough-make-ahead-bread). -🍰Grace
@LOUISVILLEgoCARDS
7 ай бұрын
I used the ingredients on the back of the bag by weight and dough was goopy. Then made it again by volume measurements and the dough was stiff. What gives?
@KingArthurBakingCompany
7 ай бұрын
Sounds like you've got a pretty heavy hand with your volumetric measurements! As far as goopy goes, it may just need a bit more working to develop the gluten, but that sounds like you're on the right track. -🍮Kat
@myricheinoferio1328
5 ай бұрын
How many minutes? 500f and ?
@KingArthurBakingCompany
5 ай бұрын
All of this information is available in the recipe, linked in this video's description box. 😊 Happy baking! -🥐Lily
@Ecohen52784
9 ай бұрын
Very Nice
@misterbee4574
4 күн бұрын
Everyone with 00 now. Jeez.
@MrChristopherMolloy
9 ай бұрын
I'm glad he underemphasized the 00 flour, because in reality it's super-expensive and indistinguishable from far less expensive and more widely-available flours. He suggested all-purpose flour as a substitute, and it is, but I'd argue that bread flour is the way to go for all of your home pizza doughs ✌️
@KingArthurBakingCompany
9 ай бұрын
Clever observation, Christopher! Have you tried baking with each flour for pizzas? -🥐Lily
@MrChristopherMolloy
9 ай бұрын
Thanks, and yes I have. If you search for "Pizza Flour" on KZitem you'll find a great video by Ethan Chlebowski demonstrating the differences.
@francescoandreussi
9 ай бұрын
I agree, especially in Europe (where flour is generally weaker) it is better to look for something strong (>12g protein) and then you can play with hydration. The pizza looks great but to make it properly you need to bake it at 450C plus... for topping it I like using just crushed tomatoes and fresh mozzarella (not the stiff one) plus fresh basil to keep the taste fresh and not too loaded
@MrChristopherMolloy
9 ай бұрын
@@francescoandreussi Agreed if you're a purist, but "Neapolitan-style" pizza affords you a bit of latitude. This is just a good recipe for homemade kitchen pizza, nothing distinctly "Neapolitan" about it other than the size.
@fpvx3922
9 ай бұрын
It is not indistinguishable... a good flour makes everything easier, especially with high hydration. Personally I rather pay a bit more for a caputo flour, that is made for longer fermentation times and has the best gluten structure after 2 days, where other flours already deteriorate.
@radshoesbro
8 ай бұрын
I'm shaping my pizza and the dough isn't stretching much at all.
@KingArthurBakingCompany
8 ай бұрын
Hi Ben! When this happens, loosely cover the dough and let it rest for 10 to 15 minutes. This will allow time for the gluten to relax again and you should have a much easier time stretching the dough when you return to it. Hope this can help! -👩🍳Morgan
@benjamint.9903
9 ай бұрын
How many grams of yeast and sugar??
@rayperez6214
9 ай бұрын
didn’t say if it stayed the 12 hours in fridge or room temp
@KingArthurBakingCompany
9 ай бұрын
Hi, Ray! Below the video in the description box, you'll find a link to the recipe. At step #2, "Cover the bowl and allow the dough to rise at room temperature overnight, for at least 12 hours and up to 24 hours." Hoping this helps! -🥐Lily
@Jgame95
8 ай бұрын
Neapolitan to them just means a circle.
@TeutonicBiker
8 ай бұрын
Can you let it sit longer than 24 hours , like 32 hours or do things get weird after 24 hours ?
@KingArthurBakingCompany
8 ай бұрын
We've seen some bakers ferment up to 72hrs, so 32hrs would be just fine - and even more flavorful. 🤤 -🥐Lily
@gabor.kovacs
9 ай бұрын
I really like your channel, especially Martin's recepies. But this pizza is not neo style, every aspect is different from it. The temperature, the handling, the forming, the leavening agent, the waiting times all different; and you don't use a spiral mixer and a high-temperature oven (at least 440-460 celsius). And the result is more like a roman style with a bigger crust accordingly. Do not get me wrong, this is a tasty, good looking pie, but it's not neopolitan.
@francescoandreussi
9 ай бұрын
Yep, it looks like a good "traditional Italian" pizza, not quite Neapolitan though...there actually is a codified recipe, which can be restrictive but it defines what a Neapolitan -style pizza is
@dirtywater5336
26 күн бұрын
Tried this recipe and I don’t like it. There is a TON of salt. 1 1/4 tsp is absurd for two small pizzas. I use 1 tsp for three regular size pies. It made the crust taste salty to me
@KingArthurBakingCompany
25 күн бұрын
That's the joy of baking at home! You can adjust it to fit your preferences. 😊 -🍮Kat
@MookieGee101
17 күн бұрын
Happy to report that I also tried the recipe and it recommends the perfect amount of salt.
@ICU2B4UDO
9 ай бұрын
It needed a couple of tablespoons of olive oil in the dough...
@Mzlady1212
8 ай бұрын
💙💜💜
@Armedwithopinions
8 ай бұрын
No poolish?
@KingArthurBakingCompany
8 ай бұрын
Not in this recipe! -👩🍳Morgan
@Armedwithopinions
8 ай бұрын
@@KingArthurBakingCompany awesome! Thanks for the reply :)
@IowaWodesman
3 ай бұрын
I just failed miserably with it. Of course he’s using a different recipe than what’s on the bag
@the_orange_shepherd6938
2 ай бұрын
I’ve been making this a few months now and his recipe is what’s been on the bag
@zsoltmajtenyi7838
3 ай бұрын
Sugar? Same as honey, absolutely no need...
@davidt.2309
9 ай бұрын
I’d like to propose marriage to that pizza please.
@KingArthurBakingCompany
9 ай бұрын
Are you committed? -🥐Lily
@IvetteBechara
7 ай бұрын
Where is the recepie?
@KingArthurBakingCompany
7 ай бұрын
Hi Ivette! The recipe is linked the video description. Happy baking! -👩🍳Morgan
@bgbrobru
7 ай бұрын
Where’s the recipe?
@KingArthurBakingCompany
7 ай бұрын
Hi there! The recipe is linked in the video description. Happy baking! -👩🍳Morgan
@rafakucharski8694
14 күн бұрын
you say it needs time, but you add sugar (which makes the yeast go crazy) and then you add salt to slow down the yeast... ehhh... brother.... sugar is completely unnecessary - it's a stupid idea and inconsistent with the recipe for napolitana. in general, this whole recipe is poor and full of errors. 👎
@KingArthurBakingCompany
13 күн бұрын
We appreciate learning your thoughts, Rafal! What do you think would improve this recipe? -🥐Lily
@fpvx3922
9 ай бұрын
Sugar and warm water.... where is the point in using long fermentation times when you add warm water and sugar to speed stuff up... I thought you would make a delicious poolish/biga pre dough ... but this is probably a good recipe for most beginner, but not if you want to take the taste to the next level. I am a bit disappointed. I make predough with 1150 flour (bread flour is 550), because it has more enzymes and thus flavor... then after a day or 2 I make the actual dough and let that rest 1-2 days... it is perfect after 2 days, and after 4 days it still makes the best rolls you have ever eaten and after 5 it still makes very tasteful ciabatta ... Don't get me wrong, you are a great baker and I love many of your bread recipes... but your pizza ones are just not for me.
@KingArthurBakingCompany
9 ай бұрын
We appreciate you dropping by to share a slice of your baking experience! 😊 -🥐Lily
@fpvx3922
9 ай бұрын
@@KingArthurBakingCompany Oh, you excel me in baking experience :D I just have the pizza one, and the side products you can easily do. I loved the "pan de crystal" video.
@AlanBrownPhotography
6 ай бұрын
Did you actually try the recipe and compare to others? Sounds like you're writing off the flavor without the experience of tasting it.
@fpvx3922
6 ай бұрын
@@AlanBrownPhotography I am making Pizza with long fermentation times for at least 10 years, to get the most our of the flavor. From biga, polish, sourdough, etc... and I made every possible mistake. You know, I am not criticizing Arthur Baking company per se, they are doing some great videos and I learnt a lot, especially high hydration dough, just that this is more a quick version, easy for people to follow than a tutorial to get the "best" result. Slight differences in mixing stuff together, waiting times, folding, can make a big difference. It is if you want to reach 100% best taste ever or if you are content, with 85%, which is still better than most stuff in the local Pizzeria. They can cook better bread, better cake, etc... but I suppose you did not even try out, what I suggested in my post... did you try biga, polish? If so, it is not even a debate which version is more tasteful and better for your stomach as well.
@AlanBrownPhotography
6 ай бұрын
@@fpvx3922I am not questioning your expertise in any way, simply the fact that you are commenting on how good a recipe is without actually trying it. Based on your experience I am sure you are correct, but without trying we don’t have any conclusive evidence.
@davidsawyer1599
9 ай бұрын
King Arthur Flour is but one of the flours we use. We're fans, no doubt. We stumbled upon this channel. We watch KZitem on the TV. We have a problem with not including the recipe in the description. Or stating exact quantities during the presentation. Why? Why not make it easy? Why add another step or 12? We don't understand why inconvenience is thought of as a positive. Then again, we do. The videos are nothing more than loss leaders. Some may wonder what is a loss leader? A loss leader is a good or service offered at very low price. So low in fact that the company is losing money. Why? It draws in customers to the other inventory of goods or services that are available at a very nice profit. By clicking the link. One will be exposed to all the products that King Arthur has available at a very nice profit. King Arthur's hope is one will make a purchase from the website.
@KingArthurBakingCompany
9 ай бұрын
Hi, David! We do indeed offer over 3,000 recipes, dozens of videos, hundreds of articles, and numerous guides online as part of our marketing to encourage people to visit our website. If they didn't do that, then we wouldn't be able to provide all these wonderful resources for free. We think most people understand that our 400 employee-owners need to earn a living, and don't mind clicking a link. If folks prefer not to click any links, we do offer virtual and in-person classes where folks can pay tuition to learn entire recipes from start to finish with our Baking School instructors: www.kingarthurbaking.com/baking-school Happy baking! -👩🍳Kat
@ranaassaf4209
2 ай бұрын
Did anyone try this without a stone or steel and it still worked?
@KingArthurBakingCompany
2 ай бұрын
Yes! Another tool to use is a pre-heated half-sheet baking pan. 😉 More about this here: www.kingarthurbaking.com/blog/2024/01/12/pizza-crust-not-browning Happy baking, Rana! -🥐Lily
@varanmehrotra
Күн бұрын
What kind of wood is your prep table made out of?
@KingArthurBakingCompany
22 сағат бұрын
Hi Varan! The tabletop is made from maple and walnut. -👩🍳Morgan
@dwan270
Күн бұрын
This is my first time making pastries and I've keep doing trials and errors making them since 2 days ago and I've got so many questions. One of them is oven and heat, I had 200°C max heat from my stove oven, how long should I bake my pizza (or bread) to get brown, very crispy and nice crust? Mine always came out white and yellow ish
@KingArthurBakingCompany
22 сағат бұрын
Hi there! Many artisan breads bake at 450°F or 500°F, but even at 200°C (which is close to 400°F) you should be able to get some nice color on your loaves! We wonder if the issue is with the proofing time, rather than the bake. When dough becomes over proofed, the yeast cells eat up too many of the available sugars not leaving behind much to caramelize while baking. We'd suggest shortening up your second rise to see if that helps! -👩🍳Morgan
@dwan270
19 сағат бұрын
@@KingArthurBakingCompany Thanks, I'd try it later with shorter time to rise. Is 15min with 200°C is enough to bake it
@KingArthurBakingCompany
19 сағат бұрын
It should be, but it can vary. Look for bubbly cheese and a nice brown crust that isn't floppy when you lift up the edge with a spatula. Hope this can help! -👩🍳Morgan
@LauraHernandez-rj3xb
5 ай бұрын
Is the pizza stored in the refrigerator or on the counter for the 12-24 hrs?
@KingArthurBakingCompany
5 ай бұрын
On the counter/"at room temperature". 😊 The recipe is located in this video's description box, which has more detail for a more clarified bake! Hoping this helps, Laura! -🥐Lily
@JessicaHerald
6 ай бұрын
What did you use to cover the dough with after it was seperated into 2 pieces and rested?
@KingArthurBakingCompany
6 ай бұрын
Thanks for asking, Jessica! He covers the dough with a dry towel. 😊 -🥐Lily
@rafagramatyka8079
9 ай бұрын
When you cover it and you let it rest...in what temperature? I think it's vital!
@KingArthurBakingCompany
9 ай бұрын
Hi Rafal, thanks for reaching out! Proofing temperature, "Pay attention to how warm your kitchen is. Yeast grows fastest in temperatures in the 90s. But the "sweet spot" for dough, optimizing both yeast growth and the production of flavor-adding organic acids, is 75°F to 78°F." This is from our blog (www.kingarthurbaking.com/blog/2018/06/22/winter-to-summer-yeast-baking), which goes over kitchen environment and dough temperatures that are extra helpful to know when baking with yeast-doughs! -🥐Lily
@ReallyRhonda
8 ай бұрын
If i want to freeze this dough, at what point in the process should I freeze it?
@KingArthurBakingCompany
8 ай бұрын
After the first rise should work! -👩🍳Kat
@imamk9
6 ай бұрын
made pizza for the first time in my solo stove pizza oven and it had a sort of unpleasant burnt taste as an aftertaste and i think its because i placed to much all purpose on the peel when loading. didnt realize that until watching this video cant wait to give it another go.
@KingArthurBakingCompany
6 ай бұрын
Practice makes perfect! You'll get there. 💛 -🍮Kat
@andreaserna1
9 ай бұрын
Huge discovery, put the flour in your bread machine and set to the dough setting. In 90 minutes take it out, form and top. No need to wait overnight.
@PaintGuy
9 ай бұрын
Time adds flavor. This is a fact. That said, you can make a decent pizza in 90min if that's what you want. I split this up and use a pre-ferment, so my final proof is still only about an hour and a half to maybe two. I guess we all have our own way.
@krjohnson29
8 ай бұрын
Made this tonight! I have tried a number of other recipes that were all more complicated but they always got too tough and the crust didn't stretch or puff like it is supposed to. Very happy I found this one! Great job! 👍
Пікірлер: 251