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
King Arthur Flour's Crispy Cheesy Pan Pizza | Genius Recipes
This week on Genius Recipes, Kristen is #stayingathome to make a crispy, cheesy cloud of pizza. You won’t need any prior dough skills or know-how, but you will need a bit of time—almost all of it is hands-free time (and the hands-on part is fun!). GET THE RECIPE ►►
INGREDIENTS
2 cups (240 grams) all-purpose flour (such as King Arthur Unbleached All-Purpose Flour)
3/4 teaspoon salt
1/2 teaspoon instant yeast or active dry yeast
3/4 cup (170 grams) lukewarm water
1 tablespoon (13 grams) olive oil plus 1 1/2 tablespoons (18 grams) olive oil for the pan
6 ounces (170 grams) low-moisture mozzarella, grated (about 1 1/4 cups, loosely packed)*
1/3 to 1/2 cups (74 grams to 113 grams) tomato sauce or pizza sauce, homemade or store-bought
Freshly grated hard cheese and fresh herbs for sprinkling on top after baking, optional*
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Same Day Pizza Dough Recipe
Sometimes you just can't wait 48 hours for your pizza dough to proof. So, in this short video I show you my recipe for same day pizza dough (ready in as little as 4 hours). Thanks for watching!
RECIPE:
350 grams Flour
1.5g Yeast
225g Water - room temp
9g Fine Sea Salt
++++PLEASE WATCH VIDEO FOR MIXING DIRECTIONS+++
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Classic Neapolitan Pizza! @KingArthurBakingCompany #pizzapizza #neapolitanpizza #pizzatime #food
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Super Simple Neapolitan Pizza Crust Recipe:
2 cups King Arthur '00' Pizza Flour
1/8 teaspoon active dry or instant yeast
1/2 teaspoon sugar
3/4 cup lukewarm water
Instructions:
-Mix the ingredients together until you have a rough, cohesive dough. Cover; allow the dough to rise overnight or for 12-24 hours.
-Divide in half and shape each half into a ball; place in lightly greased bowl - cover and let the dough continue to rise for another 45 minutes
That's it. You know have a classic Neapolitan dough to create your masterpiece.
For this pizza, I fired up and used my Ooni Karu 12 Multi-Fuel Pizza Oven. This portable piece of magic turns any backyard into your own private pizza place. With the dough ready to go, I had a delicious homemade pizza in under 30 minutes.
Pizza Dough | Basics with Babish
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Recipe:
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5 Tips: Artisan Pizza
As part of our Artisan Bread Initiative, our own Martin is here with 5 tips for making fantastic artisan pizza at home. No, you DON’T need to fly all the way to Italy for the perfect slice after all!
Homemade Pizza Dough Recipe | CRISPY, CHEWY, BUBBLY CRUST
This is one of the best pizza dough I’ve ever tried.
This dough can stay fresh in a fridge for 72 hours. You can make this dough in the evening and bake the next day.
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???? TOMATO PIZZA SAUCE:
???? PIZZA DOUGH v2.0:
Ingredients:
300g (2 cup + 2 tbsp) – all-purpose flour
1,6g (2/3 tsp) – dry yeast
215g – water
10-13g (3/4 - 1 tbsp) – granulated sugar
5g (1 tsp) – salt
15g (1 tbsp) – vegetable oil
*1 cup is 240ml
I converted the recipe from gram to cup, but recommend always using grams if you can. All cups are different (US, UK, Australian cup etc.) and gram measuring always gives better result.
????About water temperature: 30-35°C (86 - 95°F) is perfect. If you add cold water is not a problem, but maybe your dough needs more time to rise.
????I used a basic gas oven and usually preheat it with a baking sheet inside to 240C at least for 1 hour and bake pizza for 7-9 minutes until golden brown edges.
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Amine Maxwell & Soyb - You Can Have It -
Ariya Hedie - Stay home -
kiNOTES - spring(withoutpollen) -