Neapolitan-Style Oo' Pizza Flour

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Neapolitan-style 00' Pizza FlourHard red wheat flour, soft wheat flour. Contains: Wheat. Produced on equipment also processes eggs, milk, soy, almond, and coconut.100% Employee-Owned ESTD 1790 For Chewy, Crisp Crust From Your Home Oven Kosher Perfect for Neapolitan-Style Pizza Certified B Corporation Our Pizza Flour is 100% American grown and milled to precise '00' standards: perfect for baking pizza at home. It makes an easy-to-shape dough that yields crisp yet chewy crust. Your new go-to for pizza night! How To Bake With It After the rise, dough can be stored up to 48 hours (covered) in your refrigerator so you can bake at your convenience; simply let it come to room temperature, then shape and bake! For the crispiest crust, top your pizza with cheese once the edges of the crust begin to brown (about two-thirds of the way through baking). Each bag makes approximately ten 12 pizzas. Our Recipe for Neapolitan-Pizza Crust 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 (8g) salt 3/4 cup (170g) lukewarm water (105┬░ to 115┬░F) Stir the ingredients together to make a cohesive, rough dough. Cover and allow the dough to rise at room temperature overnight, or at least 12 hours and up to 24 hours. Divide the dough in half, shape each half into a ball, and place each into a lightly greased bowl. Cover and let rise for 45 minutes to an hour, while your oven preheats. Place a baking stone on a rack in the center of the oven; preheat the oven to 500┬░F. Transfer one dough ball to a well-floured work surface, sprinkle the top with flour, and use your fingertips to gently depress the interior of the round (leaving a thicker edge). Stretch the dough into a 10 to 12 circle. Move the dough to a piece of parchment, trimming any excess parchment around the edge. Sauce the dough, sprinkle with cheese, then add your toppings. Transfer the pizza on its parchment to the hot stone using a peel or overturned baking sheet. Bake the pizza until bubbly and charred on the edges, 8 to 12 minutes. Remove from the oven and top with grated Parmesan, if desired. Repeat with the remaining dough and toppings. Yield: two 12 pizzas.

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