King Arthur Pizza Crust Recipes

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(146)
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

Keto Pizza v2.0 – Black Tie Kitchen

WebApr 11, 2021 · Preheat the oven to 450 ° F/232°C. On a baking tray, add parchment paper, then place your dough. Flatten out your dough using …

1. In a decent sized cup, weigh out the required sugar.
2. Heat some water until it is a few degrees hotter than your intended temperature range.
3. Add hot water into the cup with sugar until you have roughly 50ml (or grams, since water is 1:1 gram to milliliter equivalent). Stir to dissolve the sugar.
4. Using an instant read thermometer, continually check for when the water temperature falls within the range of ideal temperature on your yeast. For my yeast, it was 108°-110°F (42°-43°C). Once within range, add the yeast and stir to ensure the yeast is all in the water. Set aside for 10 minutes.

Preview

See Also:

Show details