Basic pizza dough from Napoli on the Road: Classic & Seasonal Recipes for Neapolitan-style Pizza Plus Antipasti, Desserts & Drinks (page 12) by Michele Pascarella

  • fresh yeast
  • Italian 0 flour
  • Serves : 6 12-inch diameter pizzas

  • EYB Comments

    Can substitute Italian 00 flour for Italian 0 flour, and dry yeast for fresh yeast. This recipe requires multiple periods of time for the dough to rest and ferment (12+ hours total).

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 Italian 00 flour for Italian 0 flour, and dry yeast for fresh yeast. This recipe requires multiple periods of time for the dough to rest and ferment (12+ hours total).

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