Neo-Neapolitan pizza dough from American Pie: My Search For The Perfect Pizza by Peter Reinhart

  • 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

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

  • MollyB on August 29, 2019

    This is our favorite of the various dough recipes we've tried in this book. It's now our go-to pizza dough recipe, and is good both on a pizza steel and on the grill.

  • hillsboroks on April 01, 2018

    I made this using King Arthur bread flour and pizza yeast that I found at my local grocers. The results were very good, probably the best pizza dough I have ever made. I used my stand mixer to mix and knead the dough and followed the instructions to shape the dough by hand which was not as hard a I thought it would be. This makes enough dough for four 12 " pizzas so I froze three of the dough packages for future use.

  • britt on September 21, 2010

    I have no idea what I'm doing when working with dough. But, I've never had a Reinhart recipe fail me. This yielded a tender but only mildly crisp crust. I liked it, but it can't stand up to heavy or greasy toppings.

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