Comments on: Pizza Napoletana Margherita – Neapolitan-Style Pizza

By: Pizza Køpenhavn

Pizza Køpenhavn — Mon, 05 Sep 2011 04:29:35 +0000

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By: margherita pizza recipe

margherita pizza recipe — Wed, 18 May 2011 11:20:52 +0000

[...] Pizza Napoletana Margherita – Neapolitan-Style Pizza Recipe … Oct 30, 2008 … Pizza Napoletana Margherita – Neapolitan-Style Pizza Recipe – The best recipe for pizza dough I've … [...]

By: joe

joe — Thu, 17 Feb 2011 19:32:42 +0000

the full directions from the book can be seen at:
http://pizzarecipes101.com/doughs/best-pizza-dough-recipe.htm

By: SteveInOakland

SteveInOakland — Sun, 19 Dec 2010 05:56:28 +0000

Nice sharing of information. A few facts about the flour and its simple sugar content deserve attention to those who are serious. Flour has enzymes that slowly turn starch into simple sugars, so know your flour age. Water hydrates proteins that form chains to form the gluten net, developed during kneading. Accordingly I like to build a biga by adding flour and water to yeast without manipulation (half of each) then after 18-24 hours add the 2nd half of flour and make the dough. Slow proof in fridge is surely the way to go.

Tip: Dump the corn meal for anti friction for forming the pizza on parchment paper (cut a square and put right on stone). You will love the results. If paper starts to burn, pull it out (lifting dough with peel). Also, have a pizzaiolo help you push out a proper round dough. Once you observe it and practice the dough will be perfectly round.

By: pizzaguy

pizzaguy — Thu, 02 Dec 2010 09:50:49 +0000

great pics.

looks a bit crackery though

saw reinhart’s full neopolitan recipe with the tips from in his book at

http://pizzarecipes101.com/doughs/best-pizza-dough-recipe.htm

I have read about a guy who tried to duplicate the pizza hut pan pizza. He tried over 30 different times and found the best crust was with a normal room temperature rise.
could be pan pizza is different?

By: Buffalo Mozzarella 101 | Talk of Tomatoes

Buffalo Mozzarella 101 | Talk of Tomatoes — Tue, 20 Jul 2010 13:44:29 +0000

[...] bonus: a fantastic pizza dough recipe thrown in! Add to my list of things to try: Pizza Napoletana Margherita (with Mozzarella di [...]

By: Homemade Pizza « Sharon Mah

Homemade Pizza « Sharon Mah — Tue, 09 Feb 2010 00:27:26 +0000

[...] lots of pizza recipes and Thomas would make it. We cobbled together bits and pieces of different recipes, methods and instructions, and away we [...]

By: Jude

Jude — Wed, 01 Apr 2009 02:58:08 +0000

Tip, I always have trouble with fresh yeast so I favor instant yeast in bread recipes. Maybe the yeast sold in my local groceries aren’t quite fresh enough.

By: tip_the_canoe

tip_the_canoe — Tue, 31 Mar 2009 03:42:47 +0000

I was looking for an authentic Napoli-style dough, and this is by far the closest approximation i’ve found out there. Made it a few times now and have had differing results based on the flour yeast i used. Surprisingly the non-instant yeast seemed to work better!

By: Thankful Thursday « Taylor Design

Thankful Thursday « Taylor Design — Thu, 20 Nov 2008 14:18:14 +0000

[...] 20, 2008 · No Comments And finally – drumroll please! The best pizza dough recipe I have found so far. I’m not too sure about the proper tossing method, I had [...]