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

Traditional Neapolitan Pizza by Emanuele Liguori You can’t go wrong with ... For those who prefer pillowy Detroit-style pizza, make sure you try this recipe. Bake the fluffy crust for a few minutes, ...

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 ...

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 ...