Napoletana pizza dough from American Pie: My Search For The Perfect Pizza by Peter Reinhart

  • all-purpose 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

  • EYB Comments

    See recipe for variations.

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

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Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • RaucusBacchus on June 23, 2024

    This is my favorite crust of all the pizza's we make and this recipe is in my opinion, the best recipe for the Napolitano style crust i've found.

  • smtucker on May 29, 2013

    House favorite.

  • badrabbit on January 25, 2011

    I like this recipe but the dough is fairly difficult to work with. I would use the Neo-Napoletana dough until I was more adept at shaping.

  • britt on September 21, 2010

    I'm fairly incompetent when it comes to dough, but even I can follow this recipe and get a delicious chewy thin crust.

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