Warning: DO NOT place your pizza under a broiler with less than 8" of space between it and the cooking surface (as is often found with bottom broilers.) Its silky smooth texture creates an easy-to-shape dough that yields a wonderfully chewy, crispy crust. There was an error retrieving your Wish Lists. Scoop the risen dough onto a well-floured work surface seam-side down (a bowl scraper is helpful here), using care to shape it as round as possible for easier stretching. King Arthur Flour, ’00’ Pizza Flour, Specialty Flour, Blend of 100% American-Grown Wheat, Non-GMO Project Verified, 3 Pounds, King Arthur ’00’ Pizza Flour is milled from a proprietary blend of hard and soft wheat to exacting ‘00’ standards: Crafted to produce great-tasting Neapolitan Style pizza that bakes well even in home ovens: No trip to Italy required, This pizza flour is incredibly finely milled, perfect for achieving those quintessential leopard spots (trademark of a good Neapolitan pizza) with your own home oven, King Arthur ’00’ Pizza Flour is Non-GMO Project Verified, King Arthur Baking Company is a 100% Employee-Owned Company and a founding B Corporation, We're now King Arthur Baking Company: Our name and logo reflect who we've always been and always will be: bakers who are committed to spreading the simple joy of baking. Repeat with the remaining dough and toppings. The secret ingredient for a Neapolitan-style pizza crust.With its crisp and chewy crust, Neapolitan pizza, or pizza Napoletana, is as classic as it gets. 2-Piece Wood Pizza Peel, Large Pizza Paddle Set for Pizza stone,Oven or Grill, Pizza Spatula for Transferring Breads & Pizzas into and out of a Hot Oven Swiftly, LloydPans Kitchenware 10 by 14 Inch Detroit Style Pizza Pan USA Made Hard-Anodized, LloydPans 12x2.25, Pre-Seasoned PSTK, Anodized Aluminum, Self-St Deep Dish Pizza Pan, 12x2.25 inches, Dark Gray, Checkered Chef Premium Pizza Cutter and Cutting Board Set - Rocker Pizza Cutter and 13.5 Inch Round Wooden Pizza Board, Artizanka Bread Proofing Basket - Sourdough Starter Kit include 9 inch Baking Bowl, 2 Removable Wooden Base Patterns, Dough Scraper, Cloth Liner - Starter Jar Proofing Box, Gift for Bakers, Banneton Bread Proofing Basket Set, 10 Inch Oval & 10 Inch Round Banneton, Natural Rattan Sourdough Proofing Bowl Gift for Bakers, Includes Linen Liner, Plastic Scraper, 100 Cookies: The Baking Book for Every Kitchen, with Classic Cookies, Novel Treats, Brownies, Bars, and More, The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home [A Cookbook], Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza [A Cookbook], Pyrex Easy Grab Glass 9.5 Inch Pie Plate (2-Pack), Pizza Peel, Premium Bamboo Pizza Spatula Paddle Cutting Board Handle (Baking Pizza, Bread, Cutting Fruit, Vegetables, Cheese). For a shorter-rise version of this recipe, proceed as follows: Increase the yeast to 1/2 teaspoon. Give the bowl a quarter turn and repeat three more times, until you’ve gone all the way around. We do not have any recommendations at this time. Our Pizza Flour is milled from 100% American-grown wheat to precise “00” standards: perfect for homemade Neapolitan-style pizza. Make sure your oven is at the required temperature for at least 30 minutes before baking, so the steel or stone can fully preheat. Cover and allow the dough to rise at room temperature for at least 8 hours; this can be done before leaving for work. There's a problem loading this menu right now. 2 cups (232g) King Arthur '00' Pizza Flour; 1/8 teaspoon instant yeast or active dry yeast; 1/2 teaspoon sugar; 1 1/4 teaspoons salt; 3/4 cup (170g) lukewarm water (105° to 115°F) Statements regarding dietary supplements have not been evaluated by the FDA and are not intended to diagnose, treat, cure, or prevent any disease or health condition. Remove the pizza from the oven, and top it with fresh basil leaves, if desired. If you're using a wooden peel, be sure to apply your toppings quickly. This step is important — leaving the circumference untouched at this stage will result in a beautiful bubbly outer crust post-bake. Releasing the dough from a wooden peel (even a generously floured one) takes some practice, and is even more difficult using a metal peel. 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. Content on this site is for reference purposes and is not intended to substitute for advice given by a physician, pharmacist, or other licensed health-care professional. After viewing product detail pages, look here to find an easy way to navigate back to pages you are interested in. After mixing the ingredients into a rough but cohesive dough, cover and let rest for 20 to 30 minutes. Information and statements regarding dietary supplements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease or health condition. Your question might be answered by sellers, manufacturers, or customers who bought this product. Bake the pizza for approximately 6 minutes on the steel or 7 minutes on the stone (give or take), until bubbly and charred around the edges. Using your fingers, pull the dough under itself to make a smooth, round ball with the seams tucked into the bottom. 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