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SEE RECIPE BELOW for New American Pizza Martin is back with one of his favorite recipes from King Arthur's new cookbook: The Book of Pizza. This New American Pizza captures the spirit of modern slices: crisp crust, a touch of sourdough, and bold toppings that celebrate America's favorite food. SHOP THIS RECIPE The Book of Pizza: https://bakewith.us/3asqe98e Pizza Dough Proofing Bowls: https://bakewith.us/0xv57u6b Pizza Steel: https://bakewith.us/0vla58q9 Bread Flour: https://bakewith.us/k28gqovo Whole Wheat Flour: https://bakewith.us/dskenwjn Fresh Sourdough Starter: https://bakewith.us/ls6l7y5q RECIPE FOR NEW AMERICAN PIZZA Ingredients:     For the dough  3 cups plus 1 tablespoon (367g) King Arthur Unbleached Bread Flour  6 tablespoons (45g) King Arthur Whole Wheat Flour  2 teaspoons (12g) fine salt  1/4 teaspoon instant yeast  1 tablespoon (12.5g) extra-virgin olive oil  1 1/2 teaspoons (8g) sourdough culture (optional)  1 teaspoon (7g) honey  1 cup plus 2 tablespoons (253g) water, cool (60° to 70°F)    For topping  sour cream  low-moisture whole-milk mozzarella  corn, fresh or thawed from frozen  jalapeño chiles  canned chiles  cilantro, fresh leaves  tajín  hot sauce  Instructions:    1. In a large bowl, combine the flours, salt, and yeast, then add the oil, sourdough culture (if using), honey, and water. Mix to combine, then knead the dough by hand in the bowl until you have a rough but cohesive dough. Cover and let it rest at room temperature for 1 hour.  2. Lightly dust a work surface with flour and place the dough on it. Divide into 2 equal pieces. Tightly ball the dough, place seam side down in a lightly greased container, and cover tightly. Let rise at room temperature for 8 to 10 hours. 3. Arrange oven racks in the lower and upper thirds of the oven. Place a baking steel or stone on the lower rack and preheat the oven to 500°F for at least 1 hour.  4. To shape the dough: Dust your work surface generously with flour and place the dough on it. Without distorting the round dough, flip it over so that both sides are coated with flour. Use your fingertips to gently depress the center of the dough (avoiding the outer edge), pressing out the gas and beginning to flatten and expand the dough into a round.   5. Continue using your fingertips to press the center of the dough outward until you have an 8-inch circle. Gently grab the dough on the east and west sides, being careful to position your grip over the edge crust, so as not to deflate it. Use your hands to gently tug the dough in an east-west direction. Rotate the dough and repeat the tug. Continue rotating and tugging until the dough round measures about 10 inches.   6. Lift the pizza from the work surface and use your knuckles to gently stretch the dough into a 12-inch round. Use two hands at once to gently move the dough in a circle, allowing gravity to do most of the work. If the dough resists stretching, return it to your floured work surface and let it rest for 5 to 10 minutes, then try again. If the dough is at all sticky, use more flour. Return the dough to the floured work surface and give a few more east-west tugs until the round measures 13 inches.  7. Lightly dust a peel or an overturned baking sheet with semolina and transfer the shaped dough to the peel. If the dough retracts when transferring it to the peel, gently re-form it. Shimmy the dough on the peel to ensure it’s not sticking; if it is, lift the edge of the crust and add more semolina.  8. Dollop the sour cream over the stretched dough, leaving a 1⁄2-inch border. Distribute the mozzarella over the sour cream in an even layer and top with the corn, jalapeños, and canned chiles.  9. To bake: Use the peel to transfer the pizza onto the steel or stone and bake for 5 to 7 minutes. Check the bottom of the crust—it should be spotted and charred in places, and the edge crust should have some color. If not, rotate the pizza and bake for another 1 to 2 minutes.  10. When the bottom has sufficient color, use the peel to transfer the pizza to the top rack, switch the oven to broil, and broil for 2 to 3 minutes, until well charred in spots. (Don’t walk away—pizza can go from well browned to burnt quickly.)  11. Use the peel to remove the pizza from the oven and slide it onto a wire rack to cool briefly. Top with the fresh cilantro, tajín, and hot sauce, then slice and serve.    CREDITS Host: Martin Philip Senior Producer: Tucker Adams Producer: Cecile Dyer Culinary Producer: Lydia Fournier Editor: Malik Fakiri Multimedia Design: Matthew Johnson Editorial Coordinator: Rachel Burcham Executive Producer: Chris McLeod CHAPTERS 0:00 Mix the dough 4:03 What makes it New American Pizza? 6:20 Divide and preshape the pizza dough 9:16 Shape the pizzas 13:42 Top with sour cream, cheese, and chiles 14:33 Bake to perfection

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