KING ARTHUR ITALIAN BREAD RECIPES

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NOLA-STYLE FRENCH BREAD ROLLS | KING ARTHUR BAKING

French bread in New Orleans has developed its own light, crispy crust and tender, almost frothy interior. The addition of a bit of olive oil and a wet dough make the crumb very tender …
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THIN-CRUST PIZZA | KING ARTHUR BAKING

Super-thin-crust pizza, topped only with tomato and cheese (either mozzarella or Parmesan/Romano), is the first type of pizza Americans knew, introduced by Neapolitan bakers in New York City at …
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ITALIAN BREAD 101 | KING ARTHUR BAKING

Mix, then knead the dough — by hand, mixer, or bread machine set on the dough cycle — to make a soft, fairly smooth dough. Transfer the dough to a lightly greased bowl, cover the bowl or …
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RUSTIC ITALIAN CIABATTA | KING ARTHUR BAKING

To make the biga: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Stir the water, flour, and yeast together, cover, and let rest at room …
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NO-KNEAD CRUSTY WHITE BREAD | KING ARTHUR BAKING

The bread may deflate a bit; that's OK, it'll pick right up in the hot oven. Place the bread in the oven — onto the baking stone, if you're using one, or simply onto a middle rack, if it's on a pan — and carefully pour the 1 cup hot water into the shallow pan on the rack …
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TUSCAN BREAD (PANE TOSCANO) | KING ARTHUR BAKING

Slash the top of the bread in a tic-tac-toe pattern. If you're using a baking stone, use a peel to transfer the loaf, parchment paper and all, to the stone in the oven. Otherwise, put the pan of bread into the oven. Bake for 15 minutes, misting bread with water from a spray …
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