Neapolitan pizza dough from Modernist Cuisine at Home by Nathan Myhrvold and Maxime Bilet

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

  • Jojobuch on July 26, 2016

    I replaced the 00 flour and gluten with high-strength bread flour; the dough required a bit less water but otherwise it worked very well. The rise in the fridge resulted in nice flavor, and overall, the dough had perfect stretch.

  • twoyolks on May 30, 2013

    The dough stretches very well and has a nice chew when baked.

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