Neapolitanish pizza dough from Pizza Night: Deliciously Doable Recipes for Pizza and Salad (page 22) by Alexandra Stafford

  • bread flour
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  • instant yeast
    Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia) Buy Now
  • Serves : 4 balls

  • EYB Comments

    Can substitute all-purpose flour for bread flour.

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

  • Eat Your Books

    Can substitute all-purpose flour for bread flour.

  • ezwriternc on October 20, 2024

    Easy and good. Froze some and worked well after defrosted.

  • SheilaS on September 26, 2024

    I’ve made this dough a couple of times and have been happy with the results. I’ve also frozen dough balls per the instructions in the appendix and they also performed well.

  • pattyatbryce on September 07, 2024

    This was a fail for me. The bread rose on the first proof, but didn't on the final. It came out more like a flatbread. I will try again in case I made a mistake.

  • NicoleBrown on August 24, 2024

    We like this dough a lot! My kids rarely eat their pizza crust - but they eat this one! I agree about it being forgiving. I’ve let the day get away from me & definitely did not give it enough proofing time; it’s still great! My only caveat is that to feed my family of 5 (all guys/boys) we need all four doughs as they’re on the smaller side.

  • Jviney on April 21, 2024

    I sort of neglected this dough, forgetting to make it two days in advance to begin with and then not giving the dough enough space to prove at room temp before baking. I’ve learned it’s very forgiving and absolutely delicious.

  • lean1 on April 17, 2024

    I have made this dough a couple of times so far. It takes no time to mix, the dough takes time to rise over two days. Make sure you make it in advance. The dough develops lots of flavor. Whole book is wonderful love all the recipes and variations

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