Neo-Neopolitan pizza dough from Peter Reinhart's Artisan Breads Every Day: Fast and Easy Recipes for World-Class Breads by Peter Reinhart

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

  • RC.Gourmet on April 14, 2023

    The next day I made pizza. 1) Use flour and not oil when kneading and dividing. 2) The recipe only made four medium sized pizzas, and that was with me increasing the recipe ingredients by 20% (I had just a bit of flour left in the bag so thought I'd use it up and as I measure by weight, it was easy to calculate). 3) The family said it was a great crust on the pizza. Heated my oven to its max - 300° C - with pizza stones and a tray on the bottom for water. I have some very thin aluminium sheets with one lip on only one side, i do have a peel, but decided to put these directly on the stones so I could get them out quick and a second batch in quickly. A good dough recipe!

  • RC.Gourmet on April 12, 2023

    I made the dough exactly, by weight. It remained sticky, impossible to form into balls

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