Get the recipe for Neapolitan-Style Pizza Crust: https://bakewith.us/NeapolitanStyleCrustRecipeYT
Martin is teaching you how to make incredible and consistent Neapolitan-style pizza, using our “00” Pizza Flour! Milled from 100% American-grown wheat to precise “00” standards, it creates a silky smooth, easy-to-shape dough that yields a wonderfully chewy, crispy crust. This is destined to be your new go-to recipe for pizza night!
Shop this video:
King Arthur “00” Pizza Flour: https://bakewith.us/00PizzaFlourNeapolitanYT
Pizza Seasoning: https://bakewith.us/PizzaSeasoningNeapolitanYT
Instant Yeast: https://bakewith.us/SAFInstantYeastNeapolitanYT
Heavy Duty Dough Scraper: https://bakewith.us/HeavyDutyDoughScraperYT
Semolina Flour: https://bakewith.us/SemolinaFlourNeapolitanYT
Bakers Peel: https://bakewith.us/BakersPeelNeapolitanYT
King Arthur Bread and Pizza Stone: https://bakewith.us/BreadAndPizzaStoneNeapolitanYT
Take our On-Demand Pizza Class! http://www.KingArthurBaking.com/on-demand
What’s that red thing in the background? It’s an Ankarsrum Stand Mixer: https://bakewith.us/AnkarsrumNeapolitanYT
Credits:
Host – Martin Philip
Producer – Tucker Adams
Chapters
0:00-1:29: Introduction to Neapolitan-Style Pizza
1:30-3:30: Step 1 – Make the Dough
3:31-4:59: Step 2 – Divide the Dough
5:00-7:20: Step 3 – Shape the Pizzas
7:21-8:14: Step 4 – Top the Pizzas
8:15: Step 5 – Bake on a Stone and Enjoy!
20 Comments
Looks yummy. I thought I was the only one who loads with a wooden peel and unloads with metal. Me I take out insurance on the pizza and bread dough by putting it down on parchment paper. Me when it comes to toppings, keep it simple. If the dough , sauce and cheese are good that is all that is needed.
I'm glad he underemphasized the 00 flour, because in reality it's super-expensive and indistinguishable from far less expensive and more widely-available flours. He suggested all-purpose flour as a substitute, and it is, but I'd argue that bread flour is the way to go for all of your home pizza doughs ✌️
Most American ovens go to 550°F, and I suggest baking a Neapolitan pizza at that temperature.
But if you're advanced and have the option, first preheat your stone to 550°F on the top rack for at least 30-mins, but then turn on your broiler and "flash bake" your pizza under the broiler for about 2-3 minutes for a 12-14" pie ✌️
A lot of people forget that pizza really is a type of bread. If you've ever had a terrible dough, no toppings can prevent it from being a bad pizza
I really like your channel, especially Martin's recepies. But this pizza is not neo style, every aspect is different from it. The temperature, the handling, the forming, the leavening agent, the waiting times all different; and you don't use a spiral mixer and a high-temperature oven (at least 440-460 celsius). And the result is more like a roman style with a bigger crust accordingly. Do not get me wrong, this is a tasty, good looking pie, but it's not neopolitan.
Huge discovery, put the flour in your bread machine and set to the dough setting. In 90 minutes take it out, form and top. No need to wait overnight.
didn’t say if it stayed the 12 hours in fridge or room temp
I’d like to propose marriage to that pizza please.
No matter what flour you use or how you ferment your dough, making it at home will get you pizza 100x better than store bought! I just tried your flour for some bread the other day and so far I really like it. It was easy to build strength with the high protein content.
When you cover it and you let it rest…in what temperature? I think it's vital!
I have made larger batches of a similar dough – 225 grams of 4 doughs and have frozen the dough balls. Can you please add if you recommend freezing for future use?
This is our go to Neapolitan pizza dough. It’s so much fun to work with and delicious! We use it in our Ooni and it’s delightful 😺
Thank you, Martin and best bake squad at KAB ❤
I find the easiest way to not use too much semolina on the peel or worktop (the double milled variety from Italy is perfect) is to use a shaker that is meant for sprinkling chocolate on coffee 😉 homemade pizza is great and it's the law, has to happen once a week 😂
And if people intent to make lizza frequently in their home oven then invest in a baking steel much safer and more versatile than a pizza stone. Certainly cheaper than buying a pizza oven and produces perfectly nice results.
How many grams of yeast and sugar??
Hi, Benjamin! All the details about the ingredients are listed in the recipe, which is linked at the very top of the video description where it says "Get the recipe for Neapolitan-Style Pizza Crust." Happy baking! -👩🍳Kat
Sugar and warm water…. where is the point in using long fermentation times when you add warm water and sugar to speed stuff up… I thought you would make a delicious poolish/biga pre dough … but this is probably a good recipe for most beginner, but not if you want to take the taste to the next level. I am a bit disappointed. I make predough with 1150 flour (bread flour is 550), because it has more enzymes and thus flavor… then after a day or 2 I make the actual dough and let that rest 1-2 days… it is perfect after 2 days, and after 4 days it still makes the best rolls you have ever eaten and after 5 it still makes very tasteful ciabatta …
Don't get me wrong, you are a great baker and I love many of your bread recipes… but your pizza ones are just not for me.
Would love you to showcased a sourdough Neapolitan. It’s been a challenge for me to find one that doesn’t over fermented before can bake it.
When and how do you remove the parchment? Does it stay the whole bake?
an alternative for basil….I pizzaiolo at a place near my home placed the basil on top of the sauce but under the cheese. It perfumes the pizza from under the cheese and almost melts away in the bake. It's become my preferred method now. I find that, sometimes, adding basil at the end doesn't add to the flavor, unless you bite directly into the basil, and sometimes can result in the dreaded slide if the basil doesn't get bitten all the way through.
Also, I use a steel sheet (1/4" I believe, maybe 3/8) instead of a stone. I've had a stone in the past and find that the steel transmits heat better. full beans at 550 and I'm done with a nicely charred pie within 6 minutes.
Caputo 00 my friend!