I'm an old guy, been baking for fifty years. At least four loaves of bread a week. All kinds. I learn something new and useful every time I watch one of Martin's videos. What a great teacher. Bravo.
I am so happy I can get the 00 flour in my grocery store now. I use the recipe on the bag, and I follow these tips for shaping and that has really helped me up my pizza making game. Thanks KAF!
I made my pizza dough with Martins help. I used the 00 flour. I made an Hawaiian pizza in a paella pan and it turned out so delicious. This was my first ever pizza and I knocked it out of the park. Thank you, King Arthur, baking!
I was really impressed with this flour. I usually make my own neo style flour but this was really nice to work with and tested excellent. Just one tip for following their instructions- when you go to add yeast, mix it separate with the same water you measured and then add it to the mixture.
Thanks again for all of your help! What is the most commonly used yeast brand? How many packets will I need for 1-2 flours King Arthur bread bags? What is the shelf life? Can I travel overseas with yeast? Doe’s it need to be refrigerated? I am interested in using an active dry yeast. The top brands I’ve come across so far were: Fleischmann’s, SAF, and Red Star. Do each of these have an enormous impact of the flavor/taste? Will the dough be sweeter or more sour? I’m am sort of leaning more towards Fleischmann’s. Sorry for having so many questions. Thanks!
No apology necessary 🤍 We're happy to help! What really matters is the time you want to spend for rising and the flavor; we have a blog all about this! (www.kingarthurbaking.com/blog/2016/01/29/yeast-use) Additionally, a blog that includes how to store yeast (and more!) (www.kingarthurbaking.com/blog/2023/05/10/guide-to-baking-with-yeast) For travel, as the blogs in inform - yeast keep its best-preserved in an air-tight container and in the freezer. So, if you travel with it, if it's a new bag, keep that closed until using it at your destination. If your yeast is open, use an air-tight container and an ice pack (perhaps stored together in a lunch bag). Check with the airports' rules and restrictions/allowances for luggage - storing it safely in the luggage as the cold air in the storage will help, too. Carry-on works, as well, but again will have to check with the travel rules and restrictions/allowances. Hope this all helps! 😊 We'd loaf to see your bakes! -🥐Lily
I decided to try the King Arthur 00 flour and what a huge difference it made for stretching and shaping the dough. I didn't need my rolling pin! and the doughs texture and flavor were great. I'm a believer in 00 flour.
You didn't miss the video! We just have the recipe for the Neapolitan-Style Pizza that has photos and short video clips of the process. If you do have more questions call our bakers on the hotline, (855) 371-2253, they are here to help! -👩🍳Betsy
Cool video, thanks! I am an American who now resides out in Europe. I will be visiting the United States next week for the upcoming holiday season. Doe’s anyone know if traveler’s are allowed to travel with flour in their checked in luggage or carry on? I am planning on making some pizza upon my return from my trip. But, they do not have King Arthur flour where I live. Please help!
Welcome back to the other side of the pond (when you arrive)! We're excited to see you 😄 We are aware of international travelers being able to travel and bring back non-perishable goods. Our flours and mixes are non-perishable, sealed in the box/bag. Some tips: - Bring an extra suitcase for items panned to bring back home (this suitcase could be used on the first stretch to bring to the States whatever may be desired to gift to others!). - For the flour bags, tie them up in a plastic bag to keep them extra-secure as the suitcase travels through luggage and the ride home. (This can be done with all products, really.) - Recommending a suitcase vs carry-on because carry-ons have a size limit. Let us know if these help! 🤍 -🥐Lily
@@KingArthurBakingCompanyThanks a bunch for your speedy reply! We will indeed have an extra suitcase for our purchased goods of course. We will check this one in as well. What is the actual weight of your smallest unbleached bread flour? And, what is the average shelf life of this flour? Do you recommend it for a NYC styled Pizza? If customs pokes a hole in the flour package for security reasons how can I make certain the flour doesn’t get all over the rest of my belongings. I have no problem with them checking…I’m just primarily concerned with my other items getting ruined and losing out on some amazing flour! Thanks!
You're most welcome! 😊 Our 00 Flour comes in a 3lb bag. On average, our flours are best quality for about a year. For customs, we understand that reality! You could try wrapping each bag in a regular plastic bag, and putting those, further, in a box that will fit in your suitcase. (Perhaps writing "DELICATE" or "FRAGILE" on the box and/or plastic bags could further increase chances of safe travels for your flour?) -🥐Lily
Hi Diane! It depends on the recipe, the recipe we've linked here (Neapolitan-Style Pizza Crust) calls for letting the dough rise at room temperature for at least 12 hours or up to 24. Alternatively, you can let pizza dough rise in the fridge for longer, then when you take it out of the fridge you can divide it as desired and shape it gently into a loose ball to rest for 20 to 30 minutes at room temperature before stretching it. We hope this can help and happy baking! -👩🍳Morgan
Thank you. I love to see the joy n passion you have in your videos Could u explain when a recipe would need to be rested in fridge vs at room temp. I’m surprised it said to leave it out for 12 to 24 hours. I am new to baking. Wouldn’t leaving it out for so long, cause it to over ferment ? If not y not I have seen some other recipes where they say if you let it rest for up to five days in the fridge, I’ll have a even better taste Also, do you know the percentage of soft wheat to hard weight that’s used in the 00 flower ?
Funny coincidence. Randomly came across this video 2 hours after it was posted, and I already mixed a small batch of pizza dough 1½ hours ago. I never got to try King Arthur Flour, but I've heard Kent Rollins talk about it and use it several times in his videos.
@@KingArthurBakingCompany oh wow, me too! I have one dough portion which I made last Friday for a 7 day ageing and another one made today for a 3 day ageing. Friday night is pizza night yay!
thanks very much for the video! Do you have a link to the formula/recipe you use for this overnight dough? I’m in Canada and don’t have easy access to King Arthur products 😐
I'll try to use these next time I make pizza dough. I always have a bear of a time shaping/stretching it and I end never get a great crumb in my crust because I end up deflating it despite my best efforts (I always do naturally leavened pizza though, so maybe that's part of it).
I guess I missed the video of you making the dough. I literally just tried this yesterday with the KA 00 pizza flour and didn’t get the desired result. I made mistakes and would love to see the video of you making it so I can get better. Mine seemed to go wrong after it was in the bowl for 12 plus hours and I started to shape. Very tasty crust from what I did “create”
Great reminders, thanks!! Though they’re not in a logical order LOL…. (1) 00 Flour (2) flip & flour (3) press don’t pull (4) slow is smooth (5) stick to the bench.
Here in #NZL it' difficult to find "00“ pizza flour, and when found it's quite expensive. We only have "standard" flour (for "cake" making - 11% protein) and "High Grade" flour (for "bread making" - 11.5% protein, "recommended for yeast baking goods, but one of their own recipes for pizzas uses" standard flour*... ). No" W" provided. For Neapolitan pizza approximating ... What would you tend to use...? A combination? Your techniques are awesome. Regards. ???
Good morning, John! '00' flour is milled more finely than regular flours which is a part of what makes it unique. The "high grade" flour you described is closest in protein content to our '00' Pizza Flour so we'd recommend trying that one out with this recipe. We hope this can help and happy baking! -👩🍳Morgan
Great instructional video Martin👍 I also enjoyed the tips on your web page. I think though that in Neapolitan pizza dough sugar is not used but we add it in a home kitchen environment to emulate a professional bakers oven for that caramelizing effect. Cheers.
We do! You'll find our calendar with the virtual class schedule here: www.kingarthurbaking.com/baking-school/calendar. You'll want to make sure the virtual box is checked when selecting class type. Happy baking, Amanda 🧡! -🍮Nicole
Is your bread flour better for pizza, or your oo pizza flour? I have been using bread flour, but would love to know which you consider to be better. Thanks.
Great question! It depends on the kind of crust and style of pizza you'll be making. Our Detroit-Style pizza crust specifically calls for bread flour: www.kingarthurbaking.com/recipes/king-arthurs-detroit-style-pizza-recipe while many others with recommend '00' or all-purpose. Personally, since I've started using the '00' flour pizza nights have really been taken to the next level, based on my preference for NY or Neapolitan pizza. -🍮Nicole
@@KingArthurBakingCompany Thank you for your reply. I'll try the oo for my Neapolitan. I also make a Sicilian "style" which is similar to Focaccia. Would bread flour be a better choice?
Yep! Our Sicilian style pizza recipe calls for high-gluten flour: www.kingarthurbaking.com/recipes/sicilian-style-pizza-recipe but bread flour would be the closest in the gluten-forming protein percentage, if you'd like to stick with the flours you currently have. Sounds like some fantastic pizzas are in your near future! -🍮Nicole
I appreciate that you showed the 00 flour but you mentioned also using hard winter wheat but didn’t show the package or say what proportion to use. Please advise.
Hi Bobbie! Our '00' Pizza Flour is a blend of hard and soft wheat, the dough shown here was made with just our '00' flour. Hope this helps to clarify! Kindly, -👩🍳Morgan
Hey there! You could use '00' flour for your bench flour, but all-purpose flour will work as well and it won't have much impact on the dough so you can save your '00'. Happy baking! -👩🍳Morgan
I'm not exactly experienced in making pizza, but I've made close to a dozen over this past year. One of the problems I personally run into is that I often can't get my pizza to slide off of the pizza tray onto the stone. Lol I've messed up several pizzas and it's toppings due to that problem.. Obviously, I guess I'm not using enough flour on it's surface. But I try to give the surface a good pat-down of flour before putting it on my try. I've even used cornmeal on the pizza tray as well. Maybe it's a combination of that and me making the dough too thin, and adding too much toppings/weight on top?. I prefer the crust to be thin, so I'm not fond of the idea of making the dough thicker.. Still trying to figure it out. Another problem I've encountered if I let the dough rise in the fridge for a day. The dough seems to rise properly. But when I take it out and try to shape it, it seems to turn into a flat and dead ball of dough. Not sure what that's about.. Maybe I have to let it get to room temp before touching it?. I just watched someone else's video, and I heard them instruct that you need to poke a hole in the plastic wrap covering to keep the yeast alive. Which I hadn't been doing.
There are a few things that could be happening here, you might need more flour or cornmeal under the dough to make it easier to slide the pizza off the tray and prevent sticking, or it could be that there are too many toppings on the thin crust pizza. You could try par-baking the pizza without any toppings on it to make the transfer easier as well! It sounds like your dough is either over-proofing in the fridge, or just needs a bit of time to rise again after being divided or shaped. If you're letting the dough rise overnight in the fridge, you could try shortening up the rise time at room temperature before putting the dough in the fridge to help prevent it from over-proofing. We wouldn't recommend poking a hole in what you're using to cover the dough while it's in the fridge, this will allow too much air to reach the surface of the dough which can cause it to dry out. We hope this can help! -👩🍳Morgan
I use a wooden peel and always dust it somewhat liberally with cornmeal. Shape your dough off the peel and pick it up by draping it over the backs of your two hands to deposit on the peel. Get your sauce, cheese and any other toppings on fairly quickly and without overly pressing down on the dough. That's in case the dough is moist. You won't give it a chance to soak through and adhere to the peel. Slide it onto the stone using small gentle shakes as your sliding it off.
I shape the dough on a piece of parchment paper. Then I just slide the paper with the dough onto the hot stone. Works great. I don't even have a peel. I just use a flat cookie sheet.
Great question! You can find the full recipe with ingredient weights, instructions, and more linked in the description of the video. As for freezing this dough, that should be a-ok to do before the first proof! -🍰Grace
Made this dough tonight, using the recipe on the package. I had a really tough time getting the bottom brown. Cooked it at 500, then used the broiler. But we are used to a more well done crust on the bottom. Overall the dough was delicious. Just curious if anyone has a tip on how to get that brown on the bottom. Maybe olive oil?
I assume you’re using a home oven? Are you cooking on a stone or steel? IMO a good steel makes the crust. Secondly, I use diastatic malt to help in browning the crust.
Having a pizza stone makes ALL the difference. I preheat my oven to 450, then I put the stone in and heat it up for atleast 45 minutes before putting putting the pizza on it for baking. That ensures a beautiful lightly browned bottom crust. This is if you don't have a pizza oven of course, lol! My tip for placing the prepared pizza on a hot stone: I prepare my pizza on large piece of parchment paper that's on a large cutting board. When transferring it to the stone, I simply slide the parchment paper with the pizza onto the hot stone, wahla! When retrieving it once it's done, I slide the parchment paper with the pizza back onto the same cutting board, cut it and serve! Perfecto!
Hi, Devlynn. You can easily store the dough overnight in the fridge. Just be sure to cover it tightly so it doesn't dry out. Overnight rests like this help the dough further development, and add great flavor as well. Thanks so much for reaching out, and happy baking! -👨🍳Ethan
Then we're happy to troubleshoot with you, Larry! 😊 We have a guide for proofing dough that will help ensure the dough rises: www.kingarthurbaking.com/blog/2023/08/31/proofing-bread. Hoping this helps, -🥐Lily
One tip I always bring up is try to shape your dough into a ball as much as possible. That'll give you a higher chance of ending up with a circular pizza.
The best tip may be just to be extra cautious, Linda. And remember, a few whole here and there are OK. It adds to the rustic romance of it. 😉 -👨🍳Ethan
Hi Terry, thanks for reaching out. This time of the year is usually more humid in places around the USA which makes doughs more wet and sticky. Reducing the amount of liquid in dough is the solution (more about this in our article: www.kingarthurbaking.com/blog/2018/06/22/winter-to-summer-yeast-baking). Generous use of the flour for shaping and handling of the dough is another solution for handling doughs that are wet. As for not showing the division of the dough, the purposes of this video are for tips beyond that stage. To learn more about dividing dough, we have another video here: ruclips.net/video/dt6pbWYbqPE/видео.html that demonstrates dividing for the first 4 minutes. Please let us know if these help! -🥐Lily
@@KingArthurBakingCompany I’m stubborn and have been trying to get good results for 8 months so humidity isn’t the reason. I’m wondering if fermentation makes it wetter and I should try cutting back the yeast I’m using instant.
Fermentation shouldn't make it more wet, nor the amount of yeast. Are there any modifications made to the recipe? And what is the local climate like? -🥐Lily
The dough in the video sure didn't look very "relaxed" to me... that's about the way my dough springs back all the time... and I don't spend hours putting it together..
@@KingArthurBakingCompany Nice to hear back from you. I wouldn't go so far as to claim I've "found a groove that works." I was just saying that I haven't found a way to make dough that DOESN'T spring back
We're sorry to hear that! You could share the remaining flour with a friend that bakes, or we have recipes for things other than pizza on our website that use this flour: bakewith.us/6593lm Please also reach out to our Customer Support team at (800) 827-6836 so we can come to a meaningful solution together. Kindly, -👩🍳Morgan
the tips are fine... but you loose me at a 3lb bag of flour that costs 10 bucks before shipping. i have looked for 00 flours but not willing to pay that much of a premium
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
I'm an old guy, been baking for fifty years. At least four loaves of bread a week. All kinds. I learn something new and useful every time I watch one of Martin's videos. What a great teacher. Bravo.
Aw, thanks for the baking-love, Roger! Do you have a favorite video of his that helped in a unique way? -🥐Lily
Martin, I’m so glad you are making videos again. You are a great teacher!
🥰🥰🥰🥰 -👨🍳Ethan
Martin's great! I'm binge watching his entire back catalog now. I hope he continues to make more baking videos! ❤
💛💛💛 -👩🍳Kat
I am so happy I can get the 00 flour in my grocery store now. I use the recipe on the bag, and I follow these tips for shaping and that has really helped me up my pizza making game. Thanks KAF!
Yay! That is awesome to hear! Thanks for baking with us! 💛 -👩🍳Betsy
I made my pizza dough with Martins help. I used the 00 flour. I made an Hawaiian pizza in a paella pan and it turned out so delicious. This was my first ever pizza and I knocked it out of the park. Thank you, King Arthur, baking!
You're welcome! Thank you for sharing! -🍰Grace
Excellent! Pizza shop owner years ago, then school degree in unrelated field. All your tips Martin, on target.
We're lucky to work with Martin! 😊 -🥐Lily
I was really impressed with this flour. I usually make my own neo style flour but this was really nice to work with and tested excellent. Just one tip for following their instructions- when you go to add yeast, mix it separate with the same water you measured and then add it to the mixture.
Thank you for sharing, Joseph! We love that you customize your recipes and that we can be a part of your design-process. Happy pizza-baking! 🍕 -🥐Lily
Thanks again for all of your help! What is the most commonly used yeast brand? How many packets will I need for 1-2 flours King Arthur bread bags? What is the shelf life? Can I travel overseas with yeast?
Doe’s it need to be refrigerated? I am interested in using an active dry yeast. The top brands I’ve come across so far were: Fleischmann’s, SAF, and Red Star. Do each of these have an enormous impact of the flavor/taste?
Will the dough be sweeter or more sour? I’m am sort of leaning more towards Fleischmann’s. Sorry for having so many questions. Thanks!
No apology necessary 🤍 We're happy to help! What really matters is the time you want to spend for rising and the flavor; we have a blog all about this! (www.kingarthurbaking.com/blog/2016/01/29/yeast-use)
Additionally, a blog that includes how to store yeast (and more!) (www.kingarthurbaking.com/blog/2023/05/10/guide-to-baking-with-yeast)
For travel, as the blogs in inform - yeast keep its best-preserved in an air-tight container and in the freezer. So, if you travel with it, if it's a new bag, keep that closed until using it at your destination. If your yeast is open, use an air-tight container and an ice pack (perhaps stored together in a lunch bag). Check with the airports' rules and restrictions/allowances for luggage - storing it safely in the luggage as the cold air in the storage will help, too. Carry-on works, as well, but again will have to check with the travel rules and restrictions/allowances.
Hope this all helps! 😊 We'd loaf to see your bakes! -🥐Lily
I decided to try the King Arthur 00 flour and what a huge difference it made for stretching and shaping the dough. I didn't need my rolling pin! and the doughs texture and flavor were great. I'm a believer in 00 flour.
We're so happy you enjoyed it! Thanks for giving it a try! -👩🍳Morgan
Thank you so much for this great video! This improved my pizza skills immensely!
We're so happy to hear that! Happy pizza baking! -👩🍳Morgan
Made the Artisan No Knead Pizza Dough by KA's Julia Reed. Your tips on shaping was a game changer for me as well. Best pizza I've ever made!❤
Wonderful, Kathy! -👩🍳Morgan
I hope you start to upload more regular content! This video is great.
That's the plan! 😊 -👩🍳Kat
Omg…..I’ve tried em all…….think I will just stick with Martin 🤗 I’m exhausted and he is relaxing and fun?
We're glad you found some respite, Mary Anne! Martin certainly is a fabulous teacher! 😊 -🥐Lily
You didn't miss the video! We just have the recipe for the Neapolitan-Style Pizza that has photos and short video clips of the process. If you do have more questions call our bakers on the hotline, (855) 371-2253, they are here to help! -👩🍳Betsy
I'll definitely be trying these tips this weekend. Thank you!
Hi, Edwin! This is just a tips video. You can find the actual recipe here: bakewith.us/NeapolitanStyleCrustYT -👩🍳Kat
Glad to see you back Martin :)
Cool video, thanks! I am an American who now resides out in Europe. I will be visiting the United States next week for the upcoming holiday season. Doe’s anyone know if traveler’s are allowed to travel with flour in their checked in luggage or carry on? I am planning on making some pizza upon my return from my trip. But, they do not have King Arthur flour where I live. Please help!
Welcome back to the other side of the pond (when you arrive)! We're excited to see you 😄 We are aware of international travelers being able to travel and bring back non-perishable goods. Our flours and mixes are non-perishable, sealed in the box/bag.
Some tips:
- Bring an extra suitcase for items panned to bring back home (this suitcase could be used on the first stretch to bring to the States whatever may be desired to gift to others!).
- For the flour bags, tie them up in a plastic bag to keep them extra-secure as the suitcase travels through luggage and the ride home. (This can be done with all products, really.)
- Recommending a suitcase vs carry-on because carry-ons have a size limit.
Let us know if these help! 🤍 -🥐Lily
@@KingArthurBakingCompanyThanks a bunch for your speedy reply! We will indeed have an extra suitcase for our purchased goods of course. We will check this one in as well. What is the actual weight of your smallest unbleached bread flour? And, what is the average shelf life of this flour? Do you recommend it for a NYC styled Pizza? If customs pokes a hole in the flour package for security reasons how can I make certain the flour doesn’t get all over the rest of my belongings. I have no problem with them checking…I’m just primarily concerned with my other items getting ruined and losing out on some amazing flour! Thanks!
You're most welcome! 😊 Our 00 Flour comes in a 3lb bag. On average, our flours are best quality for about a year. For customs, we understand that reality! You could try wrapping each bag in a regular plastic bag, and putting those, further, in a box that will fit in your suitcase. (Perhaps writing "DELICATE" or "FRAGILE" on the box and/or plastic bags could further increase chances of safe travels for your flour?) -🥐Lily
Oh! And, of course, bubble wrap! -🥐Lily
If you mixed it the day before, did you refrigerate it and set it out to rise again the next day?
Hi Diane! It depends on the recipe, the recipe we've linked here (Neapolitan-Style Pizza Crust) calls for letting the dough rise at room temperature for at least 12 hours or up to 24. Alternatively, you can let pizza dough rise in the fridge for longer, then when you take it out of the fridge you can divide it as desired and shape it gently into a loose ball to rest for 20 to 30 minutes at room temperature before stretching it. We hope this can help and happy baking! -👩🍳Morgan
Thank you. I love to see the joy n passion you have in your videos
Could u explain when a recipe would need to be rested in fridge vs at room temp. I’m surprised it said to leave it out for 12 to 24 hours. I am new to baking. Wouldn’t leaving it out for so long, cause it to over ferment ? If not y not I have seen some other recipes where they say if you let it rest for up to five days in the fridge, I’ll have a even better taste
Also, do you know the percentage of soft wheat to hard weight that’s used in the 00 flower ?
Vídeo maravilhoso, tô curtindo assistir.
Funny coincidence. Randomly came across this video 2 hours after it was posted, and I already mixed a small batch of pizza dough 1½ hours ago.
I never got to try King Arthur Flour, but I've heard Kent Rollins talk about it and use it several times in his videos.
Perfect timing! Happy pizza-making! -👩🍳Morgan
@@KingArthurBakingCompany Indeed, it was. And thanks, I appreciate it. 😊
@@KingArthurBakingCompany oh wow, me too! I have one dough portion which I made last Friday for a 7 day ageing and another one made today for a 3 day ageing. Friday night is pizza night yay!
Enjoy! -👩🍳Morgan
Is there a 'W' value available for KA Bread flour Thanks for the video.
thanks very much for the video! Do you have a link to the formula/recipe you use for this overnight dough? I’m in Canada and don’t have easy access to King Arthur products 😐
ah - found it in the thread below - thanks Kat!
I'll try to use these next time I make pizza dough. I always have a bear of a time shaping/stretching it and I end never get a great crumb in my crust because I end up deflating it despite my best efforts (I always do naturally leavened pizza though, so maybe that's part of it).
Hardest thing I do is shaping pizza. But the end result is so worth the effort and time .
Adorei o vídeo!
Are there any videos about mixing dough by hand compared with an electric dough mixer?
Hey there! Thats not something we currently have but we're happy to share the interest in this with the team! -👩🍳Morgan
Adorei o video
Great tips, thank you. Do you add flour onto the peel before placing the dough on it?
Hey there! Yes, a light dusting of flour or semolina will help make sliding the pizza off the peel! -👩🍳Morgan
I guess I missed the video of you making the dough. I literally just tried this yesterday with the KA 00 pizza flour and didn’t get the desired result. I made mistakes and would love to see the video of you making it so I can get better. Mine seemed to go wrong after it was in the bowl for 12 plus hours and I started to shape. Very tasty crust from what I did “create”
Did you let it sit out to room temperature?
@@michaelangelo5783 I did. Like I said, I goofed somewhere. And that’s ok. I’ll keep trying
Love it!
Happy baking, Lisa 🥳🍕! -🍮Nicole
Great reminders, thanks!! Though they’re not in a logical order LOL…. (1) 00 Flour (2) flip & flour (3) press don’t pull (4) slow is smooth (5) stick to the bench.
Why does it start out with the dough pre made? Is there a video that show the how to mix and the rest periods needed to make the dough?
Here in #NZL it' difficult to find "00“ pizza flour, and when found it's quite expensive.
We only have "standard" flour (for "cake" making - 11% protein) and "High Grade" flour (for "bread making" - 11.5% protein, "recommended for yeast baking goods, but one of their own recipes for pizzas uses" standard flour*... ). No" W" provided.
For Neapolitan pizza approximating ... What would you tend to use...? A combination?
Your techniques are awesome. Regards.
???
Good morning, John! '00' flour is milled more finely than regular flours which is a part of what makes it unique. The "high grade" flour you described is closest in protein content to our '00' Pizza Flour so we'd recommend trying that one out with this recipe. We hope this can help and happy baking! -👩🍳Morgan
Great instructional video Martin👍 I also enjoyed the tips on your web page. I think though that in Neapolitan pizza dough sugar is not used but we add it in a home kitchen environment to emulate a professional bakers oven for that caramelizing effect. Cheers.
I’m a bbq guy working on my baking skills. What’s pizza dough sugar?!
@@loganzachary8328 Sugar is *not* used in Neapolitan pizza dough.
My pizza crust improved when I started using Lancelot high gluten flower. I couldn’t find it locally, though, and had to order a 50 LB bag on line.
Do you teach virtual classes
We do! You'll find our calendar with the virtual class schedule here: www.kingarthurbaking.com/baking-school/calendar. You'll want to make sure the virtual box is checked when selecting class type. Happy baking, Amanda 🧡! -🍮Nicole
I use a brayer type rolling pin and make a perfectly round, evenly rolled pizza crust every time
Uau adorei
Muito bom
Is your bread flour better for pizza, or your oo pizza flour? I have been using bread flour, but would love to know which you consider to be better. Thanks.
Great question! It depends on the kind of crust and style of pizza you'll be making. Our Detroit-Style pizza crust specifically calls for bread flour: www.kingarthurbaking.com/recipes/king-arthurs-detroit-style-pizza-recipe while many others with recommend '00' or all-purpose. Personally, since I've started using the '00' flour pizza nights have really been taken to the next level, based on my preference for NY or Neapolitan pizza. -🍮Nicole
@@KingArthurBakingCompany Thank you for your reply. I'll try the oo for my Neapolitan. I also make a Sicilian "style" which is similar to Focaccia. Would bread flour be a better choice?
Yep! Our Sicilian style pizza recipe calls for high-gluten flour: www.kingarthurbaking.com/recipes/sicilian-style-pizza-recipe but bread flour would be the closest in the gluten-forming protein percentage, if you'd like to stick with the flours you currently have. Sounds like some fantastic pizzas are in your near future! -🍮Nicole
@@KingArthurBakingCompany Thank you!
I appreciate that you showed the 00 flour but you mentioned also using hard winter wheat but didn’t show the package or say what proportion to use. Please advise.
Hi Bobbie! Our '00' Pizza Flour is a blend of hard and soft wheat, the dough shown here was made with just our '00' flour. Hope this helps to clarify! Kindly, -👩🍳Morgan
Is ur bench flour still 00 flour?
Hey there! You could use '00' flour for your bench flour, but all-purpose flour will work as well and it won't have much impact on the dough so you can save your '00'. Happy baking! -👩🍳Morgan
Adorei, deve ser uma delícia!
Puedes hornearlo y averigua. 😉 -🥐Lily
3:15 Martin watches Family Feud, lol
😄 -👩🍳Kat
I'm not exactly experienced in making pizza, but I've made close to a dozen over this past year.
One of the problems I personally run into is that I often can't get my pizza to slide off of the pizza tray onto the stone. Lol I've messed up several pizzas and it's toppings due to that problem.. Obviously, I guess I'm not using enough flour on it's surface. But I try to give the surface a good pat-down of flour before putting it on my try. I've even used cornmeal on the pizza tray as well.
Maybe it's a combination of that and me making the dough too thin, and adding too much toppings/weight on top?. I prefer the crust to be thin, so I'm not fond of the idea of making the dough thicker.. Still trying to figure it out.
Another problem I've encountered if I let the dough rise in the fridge for a day. The dough seems to rise properly. But when I take it out and try to shape it, it seems to turn into a flat and dead ball of dough. Not sure what that's about.. Maybe I have to let it get to room temp before touching it?. I just watched someone else's video, and I heard them instruct that you need to poke a hole in the plastic wrap covering to keep the yeast alive. Which I hadn't been doing.
There are a few things that could be happening here, you might need more flour or cornmeal under the dough to make it easier to slide the pizza off the tray and prevent sticking, or it could be that there are too many toppings on the thin crust pizza. You could try par-baking the pizza without any toppings on it to make the transfer easier as well!
It sounds like your dough is either over-proofing in the fridge, or just needs a bit of time to rise again after being divided or shaped. If you're letting the dough rise overnight in the fridge, you could try shortening up the rise time at room temperature before putting the dough in the fridge to help prevent it from over-proofing. We wouldn't recommend poking a hole in what you're using to cover the dough while it's in the fridge, this will allow too much air to reach the surface of the dough which can cause it to dry out. We hope this can help! -👩🍳Morgan
Shape the dough on a piece of parchment paper, leave the dough on the parchment when you slide it onto the stone.
I use a wooden peel and always dust it somewhat liberally with cornmeal. Shape your dough off the peel and pick it up by draping it over the backs of your two hands to deposit on the peel. Get your sauce, cheese and any other toppings on fairly quickly and without overly pressing down on the dough. That's in case the dough is moist. You won't give it a chance to soak through and adhere to the peel. Slide it onto the stone using small gentle shakes as your sliding it off.
@@brandiepiper3407 Yes! and if you do this you really don't need a peel. The paper slides easily off the back of a baking sheet.
I shape the dough on a piece of parchment paper. Then I just slide the paper with the dough onto the hot stone. Works great. I don't even have a peel. I just use a flat cookie sheet.
What no proofing?
so, uh, what about mixing the flour? how much water, do we need yeast? what about a second proof? can it freeze before the first proof?
Great question! You can find the full recipe with ingredient weights, instructions, and more linked in the description of the video. As for freezing this dough, that should be a-ok to do before the first proof! -🍰Grace
What is the % moisture content of your dough? Thank you.
Hi there! The dough hydration is 60% for this recipe. Have a great pizza night 🍕🧡! -🍮Nicole
@@KingArthurBakingCompany Thank you!
Video otmo para orientaçao das pessoas
Made this dough tonight, using the recipe on the package. I had a really tough time getting the bottom brown. Cooked it at 500, then used the broiler. But we are used to a more well done crust on the bottom. Overall the dough was delicious. Just curious if anyone has a tip on how to get that brown on the bottom. Maybe olive oil?
Yes, 1tbsp oil per 250-300gr flour.
I assume you’re using a home oven? Are you cooking on a stone or steel? IMO a good steel makes the crust. Secondly, I use diastatic malt to help in browning the crust.
Having a pizza stone makes ALL the difference. I preheat my oven to 450, then I put the stone in and heat it up for atleast 45 minutes before putting putting the pizza on it for baking. That ensures a beautiful lightly browned bottom crust. This is if you don't have a pizza oven of course, lol! My tip for placing the prepared pizza on a hot stone: I prepare my pizza on large piece of parchment paper that's on a large cutting board. When transferring it to the stone, I simply slide the parchment paper with the pizza onto the hot stone, wahla! When retrieving it once it's done, I slide the parchment paper with the pizza back onto the same cutting board, cut it and serve! Perfecto!
@@joycejones3102hey Joyce, just curious why 450 and not 500, as per the instructions on the King Arthur 00 bag?
Is there a formula for amount of dough ounces to pizza diameter?
Hi Gus, Roughly 1oz for every inch in diameter, but it does depend on how thin or thick you like your crust! Hope this helps. 😄 -👩🍳Betsy
@@KingArthurBakingCompany Thank you for replying. I favor the Chicago thin crust style.
What size were the dough disks?
Hi Stanley! They were about 200 grams each. Happy baking! -👩🍳Morgan
I'm fighting with my rural grocery store to stock this flour yes we got some #king author flour but we can do better ! I need this
Para nos uma receita diferente
So he said he made the dough the night b4 but how do you store it overnight?
In the refrigerator. Take it out an hour before dividing it.
Hi, Devlynn. You can easily store the dough overnight in the fridge. Just be sure to cover it tightly so it doesn't dry out. Overnight rests like this help the dough further development, and add great flavor as well. Thanks so much for reaching out, and happy baking! -👨🍳Ethan
What if the dough doesn't inflate?
Then we're happy to troubleshoot with you, Larry! 😊 We have a guide for proofing dough that will help ensure the dough rises: www.kingarthurbaking.com/blog/2023/08/31/proofing-bread. Hoping this helps, -🥐Lily
what is the weight of the balls?
Hi Jay! They were about 200 grams each. Happy baking! -👩🍳Morgan
💛
Cold proof in the fridge for 48 to 72 hours if you can makes the best pizza dough 😋
One tip I always bring up is try to shape your dough into a ball as much as possible. That'll give you a higher chance of ending up with a circular pizza.
Great tip, Steven! -👩🍳Morgan
Did you know this guys from Vermont the slow and smooth capital of the north😮
Hum que gostoso
👍
Let the final balls relax longer. I can see them trying to shrink after you stretch them.
Any tips for someone with fingernails? I can easily poke holes
The best tip may be just to be extra cautious, Linda. And remember, a few whole here and there are OK. It adds to the rustic romance of it. 😉 -👨🍳Ethan
Que delicia amo massa
Can tell you are from California
Nope, guess again! 😂 -👩🍳Kat
Ok not from California but you probably do live there?
@@scottyfrederick4981 Try Vermont. -👩🍳Kat
Well I bet you’ve been to California?
Why don’t you show the initial division of the risen dough? I weigh everything to the gram and the dough is practically like Elmer’s glue it’s so wet.
Hi Terry, thanks for reaching out. This time of the year is usually more humid in places around the USA which makes doughs more wet and sticky. Reducing the amount of liquid in dough is the solution (more about this in our article: www.kingarthurbaking.com/blog/2018/06/22/winter-to-summer-yeast-baking). Generous use of the flour for shaping and handling of the dough is another solution for handling doughs that are wet.
As for not showing the division of the dough, the purposes of this video are for tips beyond that stage. To learn more about dividing dough, we have another video here: ruclips.net/video/dt6pbWYbqPE/видео.html that demonstrates dividing for the first 4 minutes.
Please let us know if these help! -🥐Lily
@@KingArthurBakingCompany I’m stubborn and have been trying to get good results for 8 months so humidity isn’t the reason. I’m wondering if fermentation makes it wetter and I should try cutting back the yeast I’m using instant.
Fermentation shouldn't make it more wet, nor the amount of yeast. Are there any modifications made to the recipe? And what is the local climate like? -🥐Lily
@@KingArthurBakingCompanynope. Weighed to the gram.
Okay! Hmm. Have you tried the recipe with 1/2 cup of water, instead of 3/4 cup? -🥐Lily
Where is the pizza 🍕?
Where is the part where you actually make the dough, title is kinda misleading.
Wait - there are people so aren’t always ready for pizza?!
We think they're out there 😅 Wishing you a most excellent pizza night! -🍮Nicole
No answer good sir?
Hi Mako! Did you have a question that we missed? If so, our sincere apologies, and please do let us know, we'd love to help! -👩🍳Morgan
@@KingArthurBakingCompany All good, thank you Morgan😏
The dough in the video sure didn't look very "relaxed" to me... that's about the way my dough springs back all the time... and I don't spend hours putting it together..
We're glad for you that you've found a groove that works (bakes 😉) for your pizzas, Rae! 🍕 -🥐Lily
@@KingArthurBakingCompany
Nice to hear back from you.
I wouldn't go so far as to claim I've "found a groove that works." I was just saying that I haven't found a way to make dough that DOESN'T spring back
😊 -🥐Lily
I used this flour and hated it. Not sure what I will do with the rest of the bag.
We're sorry to hear that! You could share the remaining flour with a friend that bakes, or we have recipes for things other than pizza on our website that use this flour: bakewith.us/6593lm Please also reach out to our Customer Support team at (800) 827-6836 so we can come to a meaningful solution together. Kindly, -👩🍳Morgan
the tips are fine... but you loose me at a 3lb bag of flour that costs 10 bucks before shipping. i have looked for 00 flours but not willing to pay that much of a premium
Just stay away from their Keto dough, it's trash
This guy has the worst background I have ever seen.
Adorei o vídeo
👍
Adorei o vídeo
Adorei o vídeo