Neo-Neapolitan Pizza Dough

Page 112

Cuisine: North American | Course Type: Breads

(2 reviews)

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Recipe Review

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.

(2) useful  

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