King Arthur Flour 00 Pizza Dough Recipe

NeapolitanStyle Pizza Crust Recipe King Arthur Baking

WebUsing your fingers, pull the dough under itself to make a smooth, round ball with the seams tucked into the bottom. Repeat with the second piece of …

Rating: 4.4/5(150)
1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a medium bowl, mix the dry ingredients, then add the water. Stir until just combined, making a rough but cohesive dough.
2. Cover the bowl and allow the dough to rise at room temperature overnight, for at least 12 hours and up to 24 hours.
3. After being kneaded (left) this dough probably won't double in size; instead it will simply become a bit puffy (right).
4. Place a rack in the center of your oven and preheat the oven to 500°F to 550°F (if your oven goes to 550°F) with a baking steel or stone inside. The position of the rack is important, particularly if you're using parchment paper — too close to the broiler (you need at least 8" clearance) and the top of your pizza (and any visible edges of parchment) will burn before the bottom has had time to bake through. Make sure your oven is at the required temperature for at least 30 minutes before baking, so the steel or stone can fully preheat. , Divide the dough in half. Working with one piece at a time, transfer the dough to a well-floured surface.

Preview

See Also:

Show details

Neapolitan Pizza Brown Eyed Baker

WebAug 25, 2016 · Make the Pizza Dough: Place the flour, salt, yeast, and sugar in the bowl of a stand mixer fitted with a dough hook attachment; …

1. Make the Pizza Dough: Place the flour, salt, yeast, and sugar in the bowl of a stand mixer fitted with a dough hook attachment; mix on low speed to combine. Add the water and knead on low speed until the mixture comes together in a rough dough and no dry flour remains. Allow the dough to rest for 10 minutes. Continue kneading on low speed for an additional 10 minutes. The dough should be soft, elastic and slightly tacky. If the dough is sticking to the bowl, add more flour 1 tablespoon at a time until it clears the sides and is barely sticking to the bottom. Cover the bowl tightly with plastic wrap and refrigerate for at least 8 and up to 72 hours.
2. Transfer the dough to a floured work surface and dust the top with additional flour. Using a bench scraper, divide the dough into six even pieces (they should be about 6 ounces each). Shape each piece into a ball. Coat six small bowls with non-stick cooking spray and add one dough ball to each bowl. Turn to coat the ball, then cover the bowl tightly with plastic wrap and allow to rise at room temperature for 2 hours.
3. Prepare the Sauce: Place the olive oil and garlic in a medium saucepan over medium heat. When the garlic begins to sizzle, add the tomatoes. Simmer, uncovered, stirring occasionally, until the sauce is thickened, about 15 minutes. Season with salt and pepper. (Note: You can simply mix the ingredients together in a bowl if you are short on time, but the sauce will not be as thick.)
4. Transfer 1 ball of dough to a bowl filled with flour and turn to coat. Dust off excess flour and transfer to a floured work surface. Gently stretch the ball of dough into a 10-inch circle, leaving the outer 1-inch edge slightly thicker than the center.

Preview

See Also:

Show details