Neapolitan-Style Pizza You Can Master
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- čas přidán 12. 06. 2024
- Get the recipe for Neapolitan-Style Pizza Crust: bakewith.us/NeapolitanStyleCr...
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: bakewith.us/00PizzaFlourNeapo...
Pizza Seasoning: bakewith.us/PizzaSeasoningNea...
Instant Yeast: bakewith.us/SAFInstantYeastNe...
Heavy Duty Dough Scraper: bakewith.us/HeavyDutyDoughScr...
Semolina Flour: bakewith.us/SemolinaFlourNeap...
Bakers Peel: bakewith.us/BakersPeelNeapoli...
King Arthur Bread and Pizza Stone: bakewith.us/BreadAndPizzaSton...
Take our On-Demand Pizza Class! www.KingArthurBaking.com/on-de...
What's that red thing in the background? It's an Ankarsrum Stand Mixer: bakewith.us/AnkarsrumNeapolit...
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!
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
Yup, to me toppings are the least important part.
Idc about your disgusting strong cheeses that overpower all the flavor from the tomato sauce and dough.
I agree. Dough is the most important since its the base and the second is sauce imo
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.
Thank you. Looking forward to trying it
Excellent!
My buddy and i make pizza every Saturday. We now call it Zaturday. A fun tradition in the making lol.
That's awesome! Enjoy your pizza adventures together. 🍕 -👩🍳Morgan
I'm sold
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.
Your pizza sounds pie-fect, Brian! 😋 -🥐Lily
Totally agree, under the cheese, the basil is protected by the cheese as well... I prefer to hack it into small pieces, so it would be more evenly disctributed.
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 ❤
Thank ✨you✨ for having pizza night with our squad! -🍮Nicole
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....
Glass bowl covered with cling wrap is perfect! 💛 -🍮Kat
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
Why no kneading or stretch and folds with this dough?
Hi, Hu! In the recipe, there are stretches and folds beginning at step #5! 😊 The recipe and instructions are linked in the description box under this video. 🍕 -🥐Lily
@@KingArthurBakingCompany Thanks for the reply Lily. I did see him do a couple of folds but that was just to shape the flat dough into a ball.
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.
Thanks for picking us up, Joe 😊 We have loafs of recipes and tips over on our website I typed "bread flour" into our Search 🔍 and got this (www.kingarthurbaking.com/search?bc_product_index%5Bquery%5D=bread%20flour#all_indices) - you're welcome to browse through the different tabs of "Recipes", "Blogs", etc. 🍞🍞 -🥐Lily
Very Nice
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! 👍
That's so wonderful to hear! 😀 -👩🍳Kat
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 :(
Hi, Sal! We know you'll get it 😊 The "kneading" takes place in the bowl, as Martin did with the spatula and also the bowl scraper. That set for 12-16hrs overnight, and before he takes the dough out, the top of the dough and the work-surface are dusted with flour. He dusts the dough again, the part from the bottom of bowl that is now the top of the dough on the bench. The fold method he uses is perfect to get the dough into the circular shape for the next stage! -🥐Lily
@@KingArthurBakingCompany Thanks so much for your quick reply!
You're most welcome 😊 -🥐Lily
The parchment paper method works great.
✅✅✅ -🍮Nicole
This is a very good dough a bit sticky & a challenge to work with but it's worth the trouble.
We're happy to bake this with you, Johnny. 😊 It's okay to use the amount of flour you need to handle the dough. Thanks for persevering with us! -🥐Lily
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.
That's the way to do it, raw pizza dough likes to stick to metal, especially when it's warm, so wood is the way to go for loading the pizza, but the thinner edge of the metal peel makes it much less likely to rip into your pizza when spinning or unloading ✌️
Can you put this in a cast iron skillet and then in the oven? Don’t have a pizza steel.
Hello, Love the video and just purchased two bags of your pizza flour from Costco. What would the measurements be for two 14 to 16 inch crusts?? Thank You.
Hi Rick! The recipe Martin used here makes two 10" - 12" pizzas, so for two slightly larger pies we'd suggest increasing the recipe by 50%. Happy baking! -👩🍳Morgan
@@KingArthurBakingCompany Thank You.....I was thinking that.
Would love to see how you make Focaccia with this flour 😊
Will pass that suggestion along! 😊 -🍮Kat
Can you proof your dough for 48-72 hours max? Will it continue to develop flavor?
We've seen bakers proof up to 96hrs, usually no more because the yeast may begin to decline. 72hrs is a safe-and-sure time, but more is welcome to experiment! 😊 -🥐Lily
What did you use to cover the dough with after it was seperated into 2 pieces and rested?
Thanks for asking, Jessica! He covers the dough with a dry towel. 😊 -🥐Lily
If I want to make a double batch, is there any adjustment on the active/instant yeast measurement, or just double it like the other ingredients?
Good morning, Anthony! Yes, you will just double all ingredients (including the yeast). Happy baking! -👩🍳Morgan
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?
You sure can! This dough freezes well. Happy baking, Chris 🍕! -🍮Nicole
When and how do you remove the parchment? Does it stay the whole bake?
Hey Lori, the parchment stays underneath the pizza for the entire bake. When the bake is complete, it will make retrieving the pizza with the peel easier, too, to then remove as the pizza is gently placed onto a cooling rack. Hoping this helps. 😊🍕 -🥐Lily
My crust comes out very hard baking at 600 degrees F? Trying to make New York Style Crust, is your bread flour a better choice for New York Style? Did a 48 hour rise in the fridge.
Hey, Pizza Guy! This recipe for Neapolitan Style Pizza crust calls for 500F-550F, with a broil at the very end. For New York Style Crust, the '00' Flour works well, and a bake no more than 550F (500F will also bake well) may do the trick to prevent the burn. 😊 Hoping this helps! -🥐Lily
Thank You 🙏🥰
You're most welcome! 🍕 -🥐Lily
Was the dough refrigerated or left out on the counter at room temp. Thanks
Hi Toby, the dough is left out at room-temp for the first rest overnight. For the second rest, after dividing and rounding the dough, the dough can sit in the fridge 45min-48hrs. 😊 -🥐Lily
@KingArthurBakingCompany thank you . I got the flour can't wait to try it
Thank you. This dough mix is delicious.
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.
Practice makes perfect! You'll get there. 💛 -🍮Kat
Is the pizza stored in the refrigerator or on the counter for the 12-24 hrs?
On the counter/"at room temperature". 😊 The recipe is located in this video's description box, which has more detail for a more clarified bake! Hoping this helps, Laura! -🥐Lily
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.
Thanks for sharing your interest in this! I'm happy to pass it along to the team for their consideration in the future. In the meantime, you might enjoy this video from Martin about making sourdough pizza: czcams.com/video/DtHEfzb2NYA/video.html Happy baking! -👩🍳Morgan
I’ve been watching your bread videos. Fantastic. My counters are granite and cold. Watching your videos made me more aware of this surface when making bread.
That's a great observation! Has this made a difference in your baking? -🥐Lily
@@KingArthurBakingCompany I’ve turned my oven on, house is at 70’ and I use a mat on the counter. Or I roll out on my wooden cutting board. It makes a big difference.
Environment makes a huge difference, for sure! We're excited to see all of your bakes to come 😄 -🥐Lily
When you cover it and you let it rest...in what temperature? I think it's vital!
Hi Rafal, thanks for reaching out! Proofing temperature, "Pay attention to how warm your kitchen is. Yeast grows fastest in temperatures in the 90s. But the "sweet spot" for dough, optimizing both yeast growth and the production of flavor-adding organic acids, is 75°F to 78°F." This is from our blog (www.kingarthurbaking.com/blog/2018/06/22/winter-to-summer-yeast-baking), which goes over kitchen environment and dough temperatures that are extra helpful to know when baking with yeast-doughs! -🥐Lily
How many grams of yeast and sugar??
The dough I made was not stretching very well. It kept bouncing back when I stretched it. The dough then started to tear when I t tried to stretch it enough to get a 12” pizza. Any thoughts as to what may have gone wrong?
Hi, Stephen! Your dough may have needed to rest a bit. 😊 (www.kingarthurbaking.com/blog/2024/02/14/how-to-stretch-pizza-dough) Hoping this helps! -🥐Lily
When I rest the dough in the bowl overnight, should the bowl be lightly oiled??
Nope! This dough is just fine without 😊 It comes out easily after it's prolonged rest, especially with a bowl scraper and flour (if necessary). Hoping this helps! -🥐Lily
My gut can not do commercial yeast, what would the replacement with sourdough starter percentage be?
Hi, Michael! For full-starter, you'll replace less than 30% of the flour in the recipe (by weight) with the flour in your starter, then remember to subtract both the weight of the flour and the water from the original. Add extra rising time. For reference and how-to, this is our Baker's Percentages Guide (www.kingarthurbaking.com/blog/2022/04/28/what-is-bakers-math-and-how-can-i-use-it-in-my-everyday-bread-baking). Happy baking! 😊 -🥐Lily
Does dough ferment on counter or fridge?
This dough ferments on the counter at room temperature -🍰Grace
Did u add more than 3/4 cup of water bc when I do it it’s not near as hydrated as what’s shown.
Hi, Jon! The recipe contains the information, which is linked in this video's description box. 😊 Hoping this helps your bake! -🥐Lily
can I use bread flour instead ?
Bread flour is an ok substitute in this recipe! -🍰Grace
I’m looking to make Gluten free pizza, and I have 00 gluten free flour . Do you think it will work the same? Thank you 🙏🏼
Hooray! Yes, and here's the GF recipe! (www.kingarthurbaking.com/recipes/gluten-free-neapolitan-style-pizza-crust-recipe) Happy baking, Daniela 😄 -🥐Lily
@@KingArthurBakingCompany thank you very much. 🙏🏼🙏🏼
@@KingArthurBakingCompany the link does not work
Let's try this one! 😊 (www.kingarthurbaking.com/recipes/gluten-free-neapolitan-style-pizza-crust-recipe) -🥐Lily
@@KingArthurBakingCompany no, it says the page you’re looking for cannot be found. No worries. Thank you
If i want to freeze this dough, at what point in the process should I freeze it?
After the first rise should work! -👩🍳Kat
I followed the recipe exactly, but my crust is coming out too crispy, like a cracker? Only thing I did different was refrigerate after balling the dough. Is it my oven?
It should be quite crispy on the outside but still chewy on the inside. When you say cracker-like, do you mean there was no give to the dough all the way through, or something else? -🍮Kat
Exactly. There was no give. It was very crunchy & hard. Not soft & chewy. Although it did rise a bit, it was still very hard.
Hmm. When you were measuring out your ingredients (and specifically your flour) were you using grams or cups to measure? -🍮Kat
Why lukewarm water around 110 F? The recommended dough temperature after mixing is between 23 C to 26 C (73.4 F to 78.8 F)
Your ambient temperature and your flour temperature has got to be just under 50 F, so it results in proper dough temperature when using 110 F water. Also 73% hydration may be a bit too difficult to handle for the average Joe.
Hi there! The ideal water temperature for your kitchen and environment can vary, be sure to use the desired dough temperature formula to calculate what temperature the water should be: www.kingarthurbaking.com/blog/2018/05/29/desired-dough-temperature It's likely the temperature you need for your environment in late May is much different than what we used in Vermont during the month of December! -👩🍳Morgan
@@KingArthurBakingCompany Thank you Morgan for the valuable link. Following the formula at the link:
According to pizzaiolos in Naples, a typical Desired Dough Temperature (DDT) = 76°F . Multiplying by 3 results in TTF = 228
TTF OF 228
- (room temperature)
- (flour temperature)
- 6° (friction factor, HAND KNEADING)
= 110°F (WATER TEMPERATURE FROM THIS VIDEO) It results in 112 combined room and flour temperature. Assuming they are equal, the Room Temperature comes to 55 F Most people don't have their home set nearly that cold. Kudos to you if you set your home heater in Vermont in the 50's Most of us set it over 70 F
How many minutes? 500f and ?
All of this information is available in the recipe, linked in this video's description box. 😊 Happy baking! -🥐Lily
That does not look like 3/4 cup of water. Whenever I make this, the dough turns out dry and clumpy no matter what. Should I add more water?
The measuring cup does have more than 3/4 water, but Martin only uses what he needs, which is the 3/4 cup. Yes, add more water in small amounts until the dough gets to the same consistency. 😊 Some areas and/or kitchens are more or less humid, so for drier air, more water would be necessary. Hoping this helps, Edward! -🥐Lily
@@KingArthurBakingCompanywhat would make the top of the dough develop a hard crust when resting for 24 hours. It cracks when I separate the dough for individual pizzas. The dough on the bottom is soft and like it’s suppose to be.
Exposure to air! If the dough is not covered with a lid or plastic wrap, the air exposure creates that crust, known as a "skin". If there is a skin on it if stored for those 24hrs, there may be too much air getting in. -🥐Lily
Can you let it sit longer than 24 hours , like 32 hours or do things get weird after 24 hours ?
We've seen some bakers ferment up to 72hrs, so 32hrs would be just fine - and even more flavorful. 🤤 -🥐Lily
💙💜💜
didn’t say if it stayed the 12 hours in fridge or room temp
Hi, Ray! Below the video in the description box, you'll find a link to the recipe. At step #2, "Cover the bowl and allow the dough to rise at room temperature overnight, for at least 12 hours and up to 24 hours." Hoping this helps! -🥐Lily
I used the ingredients on the back of the bag by weight and dough was goopy. Then made it again by volume measurements and the dough was stiff. What gives?
Sounds like you've got a pretty heavy hand with your volumetric measurements! As far as goopy goes, it may just need a bit more working to develop the gluten, but that sounds like you're on the right track. -🍮Kat
I'm shaping my pizza and the dough isn't stretching much at all.
Hi Ben! When this happens, loosely cover the dough and let it rest for 10 to 15 minutes. This will allow time for the gluten to relax again and you should have a much easier time stretching the dough when you return to it. Hope this can help! -👩🍳Morgan
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 ✌️
are you using the latent heat in the oven to finish baking after the broiler? I've been baking our pizza for about 10-15 minutes, or when the cheese starts to brown @520 F - our oven max even though we set the temperature at 550 F.
You have your oven and pizzas down to mastery, Christopher! Awesome! -🥐Lily
@@KingArthurBakingCompany Thank you Lily! Lots of trial and error 😉
You're welcome! The errors are what make us "rise" 😊 -🥐Lily
@@KingArthurBakingCompany 😊
Neapolitan to them just means a circle.
No poolish?
Not in this recipe! -👩🍳Morgan
@@KingArthurBakingCompany awesome! Thanks for the reply :)
It needed a couple of tablespoons of olive oil in the dough...
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 ✌️
Clever observation, Christopher! Have you tried baking with each flour for pizzas? -🥐Lily
Thanks, and yes I have. If you search for "Pizza Flour" on CZcams you'll find a great video by Ethan Chlebowski demonstrating the differences.
I agree, especially in Europe (where flour is generally weaker) it is better to look for something strong (>12g protein) and then you can play with hydration.
The pizza looks great but to make it properly you need to bake it at 450C plus... for topping it I like using just crushed tomatoes and fresh mozzarella (not the stiff one) plus fresh basil to keep the taste fresh and not too loaded
@@francescoandreussi Agreed if you're a purist, but "Neapolitan-style" pizza affords you a bit of latitude.
This is just a good recipe for homemade kitchen pizza, nothing distinctly "Neapolitan" about it other than the size.
It is not indistinguishable... a good flour makes everything easier, especially with high hydration. Personally I rather pay a bit more for a caputo flour, that is made for longer fermentation times and has the best gluten structure after 2 days, where other flours already deteriorate.
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.
Time adds flavor. This is a fact. That said, you can make a decent pizza in 90min if that's what you want. I split this up and use a pre-ferment, so my final proof is still only about an hour and a half to maybe two. I guess we all have our own way.
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.
Yep, it looks like a good "traditional Italian" pizza, not quite Neapolitan though...there actually is a codified recipe, which can be restrictive but it defines what a Neapolitan -style pizza is
Where is the recepie?
Hi Ivette! The recipe is linked the video description. Happy baking! -👩🍳Morgan
I’d like to propose marriage to that pizza please.
Are you committed? -🥐Lily
Sugar? Same as honey, absolutely no need...
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.
We appreciate you dropping by to share a slice of your baking experience! 😊 -🥐Lily
@@KingArthurBakingCompany Oh, you excel me in baking experience :D I just have the pizza one, and the side products you can easily do. I loved the "pan de crystal" video.
Did you actually try the recipe and compare to others? Sounds like you're writing off the flavor without the experience of tasting it.
@@AlanBrownPhotography I am making Pizza with long fermentation times for at least 10 years, to get the most our of the flavor. From biga, polish, sourdough, etc... and I made every possible mistake.
You know, I am not criticizing Arthur Baking company per se, they are doing some great videos and I learnt a lot, especially high hydration dough, just that this is more a quick version, easy for people to follow than a tutorial to get the "best" result.
Slight differences in mixing stuff together, waiting times, folding, can make a big difference. It is if you want to reach 100% best taste ever or if you are content, with 85%, which is still better than most stuff in the local Pizzeria.
They can cook better bread, better cake, etc... but I suppose you did not even try out, what I suggested in my post... did you try biga, polish? If so, it is not even a debate which version is more tasteful and better for your stomach as well.
@@fpvx3922I am not questioning your expertise in any way, simply the fact that you are commenting on how good a recipe is without actually trying it.
Based on your experience I am sure you are correct, but without trying we don’t have any conclusive evidence.
Where’s the recipe?
Hi there! The recipe is linked in the video description. Happy baking! -👩🍳Morgan
I just failed miserably with it. Of course he’s using a different recipe than what’s on the bag
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.
Which brand would you recommend? I see many options on Amazon which are reasonably priced. But the baking steel brand i almost double in $$.
@@dek2711 mine was bought from a company here in the UK that makes barbecues all you need to be certain of is the thickness of the material, the thicker it is the better it retains heat. Don't bother with any branded ones.
@@georgekoutsoudopoulos Thank you so much for your quick reply.
King Arthur Flour is but one of the flours we use. We're fans, no doubt. We stumbled upon this channel. We watch CZcams on the TV. We have a problem with not including the recipe in the description. Or stating exact quantities during the presentation. Why? Why not make it easy? Why add another step or 12? We don't understand why inconvenience is thought of as a positive. Then again, we do. The videos are nothing more than loss leaders. Some may wonder what is a loss leader? A loss leader is a good or service offered at very low price. So low in fact that the company is losing money. Why? It draws in customers to the other inventory of goods or services that are available at a very nice profit. By clicking the link. One will be exposed to all the products that King Arthur has available at a very nice profit. King Arthur's hope is one will make a purchase from the website.
Hi, David! We do indeed offer over 3,000 recipes, dozens of videos, hundreds of articles, and numerous guides online as part of our marketing to encourage people to visit our website. If they didn't do that, then we wouldn't be able to provide all these wonderful resources for free. We think most people understand that our 400 employee-owners need to earn a living, and don't mind clicking a link. If folks prefer not to click any links, we do offer virtual and in-person classes where folks can pay tuition to learn entire recipes from start to finish with our Baking School instructors: www.kingarthurbaking.com/baking-school Happy baking! -👩🍳Kat