Neapolitan-Style Pizza You Can Master

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!

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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!

[rosyposy]

King Arthur 00 is by far the best pizza flour I have tried. Great recipe on the back. Follow it and it is bang on.. family loves my pizza
Thanks Martin fabulous video 😀

[brianhenderson]

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.

[loirinlancaster]

Thankyou for teaching me how to use this flour because I did it ALL WRONG following someone else’s tips which weren’t wrong but because this is double zero flour by King Arthur and not regular flour I now know better ❤❤❤❤

[PaintGuy]

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.

[koalasez]

Double 0 for pasta too (I make my own). Will try this. I’ve been wanting pizza for a while so this is awesome. Here in the southwest we tend to use non-traditional toppings (green chile is one). We love Italian style too! 🥰

[TheHellZone]

My buddy and i make pizza every Saturday. We now call it Zaturday. A fun tradition in the making lol.

[imamk]

made pizza for the first time in my solo stove pizza oven and it had a sort of unpleasant burnt taste as an aftertaste and i think its because i placed to much all purpose on the peel when loading. didnt realize that until watching this video cant wait to give it another go.

[steelersforlife]

When you let it sit covered for 12-24 hours, is it refrigerated? Awesome video BTW.

[SilentAttackTV]

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

[PrmissionDnid]

I love this pizza crust. Always have a bag of that flour on hand. Also makes a fantastic focaccia! You can go with a 7-8 hour rise time in a pinch but the closer to 24 hours you can get the better it is.

[Bryarx]

Glad to find the maker's doing a video on making the product. I actually bought several flours to try for pasta making (got a hand maker for Christmas). I know that wasn't the intent of the flour, and other ones were better, BUT, now I had a bag of flour. Never made homemade pizza crust before, but now I have a reason. Just made the dough with my son (8), for us to use to make pizza tomorrow! Watching the video was a big help. I have the dough in a glass mixing bowl covered with cling wrap - is that ok? Or do I need something breathable?

Off now to look up pizza sauce recipes....

[georgekoutsoudopoulos]

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.

[KingArthurBakingCompany]

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

[salarena]

I am so glad that Martin created this video. I've made this dough per the package instructions several times but the final product is never consistent (I'm sure it's user error). My greatest challenge is that the dough doesn't hold it's shape very well at the divide stage. It almost seems too hydrated and because there is no kneading involved, I can't get the dough firm enough to work with as it is too sticky for my skill set. Should I just sprinkle more KA '00' flour on the surface during the divide or let it rest longer? I'll certainly try the fold method from the video and see if that helps. Or maybe put it in the fridge for a couple of hours after the divide?? I'm frustrated because it looks so easy on the video :(

[NikoBellaKhouf]

I really like how you handed a slice to the camera person right away instead of making them watch you eat 🤗

[umeshbatura]

Can you proof your dough for 48-72 hours max? Will it continue to develop flavor?

[joseph_b]

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.

[krjohnson]

Made this tonight!

I have tried a number of other recipes that were all more complicated but they always got too tough and the crust didn't stretch or puff like it is supposed to.

Very happy I found this one! Great job! 👍

[stitchywoman]

Can this dough be frozen for future pizzas? I only need to make one at a time (just the 2 of us) so it would be great if I could freeze the dough rather than make two pizzas and have to eat a leftover one the next day (not that this is a bad thing but it is super delicious fresh out of the oven). Thanks.

[beezeley]

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 ❤