Neapolitan pizza dough from Modernist Bread, Volume 5: Recipes II (page 113) by Nathan Myhrvold and Francisco J. Migoya

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Emily Hope on September 05, 2018

    Definitely one of the most successful pizza doughs I've made--puffy and chewy at the same time. Cooked in the Bakerstone oven on the grill, so my approximate bake temp was 700 degrees, and I used the recipe variation accordingly. Only downside for me was that the dough was difficult to shape -- so elastic that it kept snapping back, no matter how long I stopped to let it rest. I used all bread flour. Next time I'm going to use 00 flour instead, which I'm hoping will help with the shaping issue.

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