Naples-style pizza dough (Pasta da pizza) from Saveur Magazine, May 2013 (#156) (page 52)

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Notes about this recipe

  • Rutabaga on March 30, 2014

    This is probably my favorite pizza crust recipe that I've tried so far. I've used bread flour when our of tipo "00", and it still turns out well. It is very sticky, which is what allows you to stretch and shape it by hand. Ideally, use a "super peel" (a pizza peel with a rotating cloth cover that allows you to slide the pizza smoothly from peel to baking surface), otherwise it really sticks to the peel, even with a lot of cornmeal. I cook my pizzas on a preheated baking steel in a 550 F oven.

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