Make the Best Pizza Crust - Neo-Neapolitan Pizza

Come on and learn to bake the best pizza crust! I devised the formula in this course as a morph or hybrid dough for those who wanted the benefits of both a commercially yeasted dough and sourdough. The formula uses metric so change your kitchen scale to metric if you are using standard (pounds/ounces). So let's bake some pizza!

Gather the ingredients and mix up your pizza dough in time for dinner. Visit my site at Northwest Sourdough to find out how to make your own sourdough starter.

It's time to finish up mixing the dough after it has had a chance to rest.

The dough gets a pre-shaping first and then it rests until it's time to pull it into a pizza shape.

It's time to pull the pizza dough into shape and put on the sauce and toppings.

It's time to bake the first pizza! Make sure your oven is HOT! The secret to a great pizza is a really hot baking stone, so be sure to pre-heat it for much longer than you think necessary! I pre-heat for one hour at 550F/287C.

It's time to finish up the last two pizzas and get them baked! It's fun to let everyone put their favorite toppings on their own individual pizza.

All of the pizzas are baked, let's slice into them and see how they look! Yum, the best part, time to eat!

This video will show you some pizzas I've baked in the past to give you some ideas for toppings. Dessert pizza toppings can be fun too!

Thank you for taking my pizza course! Here is a pre-view of some of the breads baked in my other courses. Most of the breads are sourdough. Thank you and good bye!