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Get the recipes on my free Patreon:
Basic No-knead Neapolitan Pizza Dough:   / 127968230  
Pizza Marinara with Burrata:   / 127961241  

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I have a podcast! It's called The Recipe with Kenji and Deb and I host it with my friend Deb Perelman of Smitten Kitchen. In each episode we talk about the recipe development process--how we take a dish from conception to ready-for-someone-else's-kitchen to show you what goes on under the kitchen hood when it comes to recipe development. You can get it here: https://www.therecipepodcast.com/

0:00 - Intro & Marinara Overview
0:26 - Measuring Ingredients for Dough
1:01 - Adding Yeast, Salt, and Water
2:35 - Understanding Baker’s Percentages
2:56 - Why Add Acid to Dough
3:25 - No-Knead Method Explained
4:31 - Resting Dough Overnight
4:59 - Dividing & Shaping Dough Balls
6:11 - Rolling Dough into Smooth Balls
7:30 - Letting Dough Relax Before Stretching
8:25 - Stretching the Dough
9:50 - Marinara Toppings (Tomato, Garlic, Oregano)
10:35 - Final Stretch & Transfer to Peel
10:59 - Baking the Pizza at 900°F
11:37 - Oven Spring & Leopard Spots
12:31 - Adding Parmesan & Burrata
13:51 - Crust Texture & Taste Test
14:21 - Final Recap
14:48 - Where to Find More Content (edited)

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The Wok: https://booklarder.com/products/the-wok
And my Kid’s book, Every Night is Pizza Night: https://booklarder.com/products/every...
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AFFILIATE SALES: The following products linked or tagged in my posts or videos generate affiliate sales revenue for the site. This fact does not impact my review or recommendation process, and in general, we favor third-party affiliate links over direct affiliate links in order to avoid any conflicts of interest. Read more about my editorial standards here: http://www.kenjilopezalt.com/bio

CREDITS
Shot by: Michael Weiner
Edited by: Alex Oh
Produced By: Kenji Lopez-Alt, Lena Davidson