Neo-Neapolitan Pizza Dough

Page 112

Cuisine: North American | Course Type: Breads

(2 reviews)

Tags:

Recipe Reviews

I've used the dough fresh and after 6 weeks in the freezer. It is tasty, extensible, and well-behaved. It is currently my go-to pizza dough.

It is too crusty to fare well in my monkey bread-type adaptation, but used as intended it is outstanding.

(0) comment (1) useful  

After experimenting with several different types of crusts, from Peter Reinhart's Bread Baker's Apprentice and from this book, I've settled on this one as our default thin-crust pizza. For my taste (and pizza crust tastes do vary), it is just about perfect. It makes a thin, relatively crisp crust that develops nice little air pockets here and there, and can handle a fair amount of toppings without collapsing. I make it exactly as in the recipe, sometimes fiddling a little with the water ratio - unlike his other books, he doesn't weigh all the ingredients here, so it's a little harder to get the water exactly right. It likely also varies by humidity, etc.

See my other reviews from this book for toppings and sauce.

(edited 6th October 2009) (0) comment (2) useful  

Showing page 1 of 1 pages

| all recipes | next »

Login or register to add your own review of this recipe.