How To make King Arthur Pizza
2 c Warm water
1 tb Sugar
1 tb Active dry yeast
1 tb Salt
5 1/2 c To 6 1/2 cups all purpose
Flour 2 tb Olive oil
ds More olive oil for crust
About 2 hours before needed:
Dissolve in 2 cups warm water in this order: 1 tb each of sugar, dry yeast and salt. Blend in with a large spoon 5 1/2 to 6 1/2 cups of flour. You can also add two tablespoons of olive oil for flavor.
Turn out onto a floured surface and knead until smooth and springy. Clean and grease your large bowl, place the dough in it, cover and let rise until doubled in bulk (1 to 2 hours).
Preheat oven to 450.
Punch down dough, divide into 3 - 4 pieces.
Roll out each piece on a floured surface, with a floured rolling pin into circles that fit into 12 inch pizza pans. (To roll, work from the center to the outside like pie dough. Let the dough rest several times to relax it and make it more cooperative. Turn it over from time to time and roll the reverse side.
Brush on a bit of olive oil; spread pizza or spaghetti sauce lightly over the surface and add own toppings. Sprinkle the top with grated cheese.
Bake for 15 mins.
Source: King Arthur Flour Bag
Note: 1 TABLESPOON OF YEAST IS EQUAL TO THREE TEASPOONS OF YEAST IF YOU NEED TO CUT THE RECIPE DOWN SOME IN VOLUME.
U/l only, to NCE by Burt Ford 5/98.
How To make King Arthur Pizza's Videos
Neapolitan Margherita Pizza | Homemade | with King Arthur 00 Flour
My recipe for homemade Margherita Pizza
How to stretch and fold pizza dough
Use the stretch and fold method to deflate dough and redistribute its yeast. Watch our tip video to see how it’s done, and check out how the finished dough should look.
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Turn the dough out onto a lightly floured work surface.
Divide the dough in half. Working with one piece at a time, stretch one side of the dough outwards, then fold into the center. Repeat three times, so you’ve stretched all four sides of the dough. Repeat with the remaining piece of dough.
Continue as directed in your recipe.
Leave your comments, questions, and thoughts below – we want to hear from you! Our Baker’s Hotline is here to help.
Ooni Koda 16 - Baking Great Pizza with '00' Pizza Flour
See what all the fuss is about when it comes to baking fresh, homemade pizza using the incredible Ooni Koda 16 outdoor pizza oven! Martin Philip, our resident pizza fanatic, unboxes a brand new Ooni and shows you how it works. Plus, he teaches step-by-step how to make your best Neapolitan-style pizza from scratch, using King Arthur's '00' Pizza Flour. From shaping the dough and using a peel to rotating the pie and balancing the heat. Get the most consistent and delicious pizza, on top and bottom, with King Arthur and Ooni!
Shop Ooni pizza ovens:
Buy a bag of '00' Pizza Flour:
Recipe for Neapolitan-Style Pizza:
Metal pizza peel:
Chapters
0:00-0:22: Unboxing a new Ooni Koda 16 pizza oven
0:23-1:49: Starting and shaping your pizza dough
1:50-2:43: Moving dough to peel and building toppings
2:44-3:33: Putting the pizza in the Ooni oven — don't walk away!
3:34-4:47: Constantly rotating your pizza during the bake
4:48-5:49: Positioning your pizza inside the Ooni Koda 16 oven
5:50-6:35: Watching the pizza closely to avoid burning
6:36-7:03: Balancing the Ooni's heat for the best bake on top and bottom
7:04: The top tips for baking pizza with an Ooni oven
Dynamite Pizza for Any Pan, Any Time
Get the recipe for Pick-Your-Pan Pizza:
This versatile pan pizza recipe can easily be made in nearly any pan you have! Whether it's round, rectangular, shallow, or deep, this recipe produces an airy crust with a fluffy interior and crisp edges. As Martin will show you, this pizza is also make-ahead friendly — with a little planning ahead, it's perfect for a harried weeknight dinner.
Shop this recipe:
King Arthur Bread Flour:
KD-7000 Digital Scale:
Detroit-Style Pizza Pan:
King Arthur 9 x 13 Pan:
Credits:
Martin Philip - Host
Tucker Adams - Producer
Chapters
0:00-0:18: Introduction to Pick-Your-Pan Pizza
0:19-2:13: Step 1 - Make the Pizza Dough
2:14-4:36: Step 2 - Do Two Bowl Folds and Rest
4:37-5:28: Step 3 - Pick Your Pan
5:29-7:27: Step 4 - Place the Dough in the Pan and Dimple It
7:28-9:22: Step 5 - Par Bake the Pizza Dough and Add Toppings
9:23-10:10: Step 6 - Finish Baking the Pizza and Remove From Pan
10:11-12:02: Add Final Toppings and Admire the Crumb Structure
12:03: The Final Word on Pick-Your-Pan Pizza
???? Making Pizza Dough with King Arthur 00 Flour
Pizza Dough Recipe (From The PizzaGuy Jon)
This will make 4 Pizza Doughs at about 260 Grams each. If you want to make 2 Pizza Doughs just divide it by 2.
Poolish
210 G Warm Water
210 G Flour (Bread Flour works the Best)
Drop of Honey
4 G Of Dry Yeast
Water should be about 100 degrees Farenheit
Put in Yeast & Honey - Stir
Let it sit for 10 to 15 minutes to activate the Yeast (You'll see Bubbles)
Pour Wate/Yeast into Flour
Mix
Put a cover on it and let it sit in room temperature for 1 Hour
Place it in the Fridge and take it out 16 to 24 Hours to make the Dough
Part 2:
The ough
210 G Water
18 G of Salt (Sea Salt if you have it)
390 G of Flour (Bread Flour works the Best)
Put 18g Salt in the 210 G of Water (Stir it to disolve the salt into the water)
Add The Salty Water into the Poolish and Stir it
Add Half of the 390 G Of Flour (195 G) into the Poolish and Mix it for about 5 minutes
Add the other Half of the Flour into the Poolish and Mix it for about 5 minutes or until a nice smooth consistency. Knead it if you prefer
Cover up the Dough for 15 minutes
Make your Dough Balls by cutting up the Dough into fours
Each Dough Ball should be 250 to 250 grams
Put Oil on your hands (Extra Virgin Olive Oil)
Make the Dough Balls
Store the Dough Balls in seal it with plastic wrap in a container or tupperware cover
Let it sit out in room temperature 1 to 2 hours.
Make your pizza... You can store the dough balls in the fridge.. but remember.. when you take it out of the fridge let it sit out again 1 to 2 hours in Room Temp.. with a towel over it or a tupperware lid.
HOW TO MAKE SOURDOUGH PIZZA | KING ARTHUR SOURDOUGH PIZZA CRUST RECIPE
Sourdough pizza is a Friday night staple at our house. Join me today as I show you step-by-step how to make this family-favorite meal. The recipe we use each Friday is from King Arthur Baking. You'll notice that it calls for yeast AND sourdough and therefore, it doesn't require as much time. There are many crust recipes that rely only on sourdough for proofing, but of course, those take more time. This is a good one if you are short on time, or simply forgot to set your starter out days in advance. Enjoy!
The King Arthur recipe:
FTC: This video is not sponsored.
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