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ckreef

King Arthur Artisan Pizza Tutorial

84 posts in this topic

I was asked to do a tutorial on the King Arthur No Knead Artisan Pizza dough recipe. Here it is in picture format (sorry just not prepared to do a video - maybe one day). This will span two days.

This recipe will make 2 medium sized pies. I chose this amount because it's the easiest to learn the stretch technique.

375 grams KA all purpose flour.
1/4 tsp Active dry yeast. (0.7 grams)
3/4 tsp Sugar. (3.75 grams)
1/2 Tbsp Table salt.  (10 grams) 
277 grams Warm water.

Note: I've done this with both KA all purpose flour and KA pizza blend flour. I've also used a mix of the above flour with 00 flour. The 00 mix will yield a slightly softer more silky smooth crust but I would do no more than 50% 00 flour.

Active dry yeast in a packet is fine just make sure it's new/fresh yeast. Yes this is a tiny amount of yeast - it works don't add extra.

Let's get started.........

Set your scale to grams and zero it out with a large glass mixing bowl on it. I like using glass for this stage because cling wrap sticks to glass really well.
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Measure out 375 grams of flour.
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Measure out your other dry ingredients.
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Mix your dry ingredients together with a fork.
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Measure out 277 grams of warm water. I just use hot tap water as mine comes out at about 110*.
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Dump the water into the dry ingredients and mix with a fork.
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Half the way through mixing it's going to look dry. DO NOT add any more water!!! Scape from the sides and keep mixing.
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Once it's fully incorporated stop mixing.
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Cover tightly with cling wrap and set aside on the counter for 24 hours.
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That's it for mixing the dough. Check back tomorrow night for stretching, building and cooking the pies.

......................................

Here is the recipe for making 1 large pie or 2 small pies.

250 grams KA all purpose flour.
1/8 tsp Active dry yeast.
1/2 tsp Sugar.
1 tsp Table salt.
185 grams Warm water.

Reef's Bistro

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It's been 24 hours time to build some pies.

Get your proofing station ready. Regardless of dough used in the recipe I use plain all purpose flour for this. A wooden work surface sticks less. A dough scraper helps a lot. 2 floured plastic bowls.

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The dough after the 24 hour counter rise.

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Using a spatula coax the dough out of the bowl onto the floured counter top.

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Sprinkle the top with flour then using the dough scraper divide in two.

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Transfer half to the board.

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Start with well floured hands. Stretch and fold from the right then stretch and fold from the left.

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Give it a 1/4 turn then repeat the above stretch and fold procedure ending with this.

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Flip it over into your hands so the bottom is now the top.

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Form a proper dough ball by using your fingers to curl the edges over and under the ball.

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Place in a floured bowl. Repeat with the other dough half then cover with cling wrap.

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This needs to proof for a minimum 1 hour but 2 hours is OK. Now is a good time to fire up the kamado and get it and a pizza stone heat soaked at 600*. Also a good time to get your toppings together.

Setup your building station. Parchment paper tucked under a wooden peel for now. (scared to try launching straight from peel due to high moisture content - LOL)

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Put a dough ball onto the work surface and begin to stretch starting from the middle and working out. Very important not to disturb the outer edge.

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Flip it over.

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Stretch a little more then repeat the flip and stretch. Stretch a little at a time.

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Using the dough scraper lift an edge and get your well floured fists up under the middle.

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Lift it up and transfer to the parchment paper allowing gravity to do a little stretching. Don't spread your fists or you'll stretch it too much. This lifting/transferring procedure only takes 10-15 seconds.

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Now you can do a little more stretching and a final shaping. Once again don't disturb the edge.

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A thin layer of sauce and hard cheese (parmesan, Asiago etc....).

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Add mozzarella cheese and toppings then cut the parchment paper as close to the edge as possible. For thin, hot, fast pizza I limit it to 2 toppings (not counting cheese). Too many topping and the top doesn't cook correctly.

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Two pies ready to go.

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Cooked in the Blackstone at 600* for less than 3 minutes. The Blackstone is a much different beast compared to a kamado. In a kamado at 600* I imagine it will take 4-6 minutes. I left the parchment paper in the whole time. If you want to pull the parchment paper make sure the edge is done rising first (about 2 minutes).

One money shot (not sure how many pictures I'm allowed to post at once)

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As an added bonus I'll pass on this final yummy step. Save some of that soft delicious crust for afterwards and serve with some honey for dipping. Awesome pizza desert. (got that from Ozark Mountain Pies in Idaho Springs, CO.)

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Any questions please feel free to ask. Although this seems like a long complicated procedure it is not. Once you get familiar with it you'll stretch and build a pie in 1-2 minutes.

.............................................

A few final pictures and thoughts.

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Of all the flour combinations I've tried the one I like the best is 2/3's KA Pizza Blend and 1/3 '00' flour. Better color and taste.

They say after the 24 hour rise you can refrigerate for up to 6 days. I've tried that but it seems to stretch better if used right after the 24 hour counter rise. If you are going to do a few days in the refrigerator allow it to come to room temperature for 4 hours before stretching and folding.

Even if you use a different dough recipe there are a few techniques that could apply to that recipe.

Stretching and folding.

Proper ball formation.

Board stretching.

Air stretching.

Final shaping.

Leave edge undisturbed.

..........................

I would say this post is "Pic Heavy" even by my standards but if you've made it this far I guess you know that already - LOL

Reef's Bistro

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Thanks Ck, really informative post. So your saying 50% AP 50% OO would make a stiffer crust with a softer chew?

Yes a crunchy exterior but a slightly softer chew - not by much. Usually I do a 50/50 with KA Pizza Blend and 00. For this example wanted to just use KA all purpose.

Reef's Bistro

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Updated post #2. Hope this helps some people will post a few more comments tomorrow.

Reef's Bistro

Mr Cue likes this

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Bangin' pizzas!  Looks fantastic and I'll be trying this ..  Your stretch and fold a couple times in the second stage is similar to the stretch and fold for making sourdough bread but we do it during the first hour or two of the bulk rise in the beginning.  I wonder if that would make any difference doing it early or late in the process...  That is helping the gluten formation and I wonder if it would make it easier to shape your dough ball if its done earlier in the process... maybe @Mewantkj can chime in on that too....  

ckreef likes this

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That was a great tutorial and now I have a firm reference point as to what this dough should look like and how I should have things set up. Thank you very much, Charles, for taking the time to document your method in such detail and post it here. I'm going to give it another shot and I feel like I have a more than fair chance at success now. Thanks again!

ckreef likes this

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Thanks CKreef. That should help people to try dough making. With pies like that who wouldn't want to make their own dough.

ckreef likes this

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TY everyone. I enjoyed making this tutorial. It is a really easy process once you get the hang of it. It definitely yields repeatable results.

I added a few final pictures and thoughts at the bottom of post #2

Might have to do one of these posts for some of the other pizza styles I cook.

Reef's Bistro

Mr Cue likes this

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Thanks Ckreef, that's an awesome post!  Quick question, if I wanted to make 2 large pizzas can I combine your large pizza recipe in one bowl and cut it at the stage you did or should I make in 2 bowls?  Not sure if it matters or if you experienced it being more manageable as 2 separate dough balls due to the amount.

 

Thanks again for the walk-through, looking forward to trying this!

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Thanks Ckreef, that's an awesome post! Quick question, if I wanted to make 2 large pizzas can I combine your large pizza recipe in one bowl and cut it at the stage you did or should I make in 2 bowls? Not sure if it matters or if you experienced it being more manageable as 2 separate dough balls due to the amount.

Thanks again for the walk-through, looking forward to trying this!

You can double the large recipe and mix in one bowl. After the 24 hour counter rise proceed as normal. I do that when my son is home and I'm feeding 3 people.

The stretching and forming is just slightly more difficult with bigger balls.

If you get a small tear on the final forming don't panic. Just use a couple of floured fingers to pinch it closed.

Reef's Bistro

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