The Neapolitan pizza is characterized by a relatively high edge and a ... If you wait for too long then your flour is broken down and you have a sticky unusable dough. The secret is to find the ...

Neapolitan pizza should have a ... of yeast is fast-rising yeast which I don’t recommended for this pizza dough recipe ...

However, according to one chef, there’s a simple step to making your at-home pizza taste just like it does in a pizza ...

Preheat the oven to 250C/500F/Gas 9. In a large bowl, place the flour and salt together. Dissolve the yeast in the lukewarm water and gradually add to the flour. Mix well until you obtain a dough.

How to make an authentic Neapolitan pizza dough when you can’t go to Naples. This recipe shows you how to make Neapolitan pizza dough. Ingredients: 450g flour (ideally 00, but can use 0 or 1 ...

Making homemade pizza in a standard oven comes with the drawback of not being able to reach the high temperatures of pizza ...

The dough ferments for 48 hours before being shaped into a variety of pizzas. Using Ooni and Gozney gas-fired pizza ovens, Phillips makes what he calls a "new Neapolitan," his take on the ...

Just the Crust, serving Neo-Neapolitan pizza, sandwiches, salads and appetizers, is a joint venture between John "Rick" Piancone, owner of Johnny Piancone's in the city, and the restaurant's chef ...